Monday, 23 May 2016

Spicy Corn Curry (மக்காசோள கார கறி)

Once in a while, I look forward to eating spicy food. However, there are many, who simply enjoy spicy fare on a regular basis. Recently, I came across this spicy North Indian gravy recipe and decided to try it out with sweet corn (மக்கா சோளம்) to mellow it down a bit! Voila, it turned out to be a yummy curry that was simply great with chapattis. Try this new recipe.

Ingredients: (Serves three)

Onions – 2 no, finely chopped
Tomatoes – 2 no pureed
Ginger garlic paste – 1 teaspoon
Oil – 2 tablespoons
Cinnamon – 1” piece
Cardamom – 3 no
Clove – 3 no
Bay leaves – 2 no
Curds – ¼ teacups or 50 ml
Salt – to taste
Red chilies – 3-4 no
Kashmiri chili powder – 1 teaspoon
Sweet corn kernels – 1 teacup or 200 ml measure, steamed*

*You may buy ready-to-use steamed sweet corn kernels. Alternatively, you may steam the sweet corn kernels in the pressure cooker or steamer for 10-15 minutes.

Spicy Corn Curry
Method: Heat oil in a kadai on medium flame; add bay leaves and red chilies, and sauté for a minute. Now add cinnamon, cardamom and cloves. Fry for 30 seconds.  Add onions and fry till they turn light brown. Add ginger garlic paste and sauté for 1 minute. Now add tomato puree, curds and Kashmiri chili powder. Mix well. Cover and cook on low flame till oil separates. Add steamed sweet corn, ½ teacups (100 ml) water and salt; blend well. Simmer for 3 minutes and then switch off the stove. Your spicy corn curry is ready! Serve hot with chapatti and sliced onions.

Note: You may use mixed vegetables (carrots, French beans, potatoes and cauliflower), green peas or paneer (cottage cheese) with this gravy.

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