Corn Kadhi

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • Diced baby corn - 1 cup
  • Besan 1 tbsp
  • Haldi powder 1/2 tsp
  • Buttermilk 1 cup
  • 1 Cream of corn soup packet
  • Ginger and green chilli paste - 1tsp
  • Red chillies - 2
  • Oil - 1 tbsp
  • Salt to taste
  • Coriander leaves - 2 tsp
  • Jeera - 1/2 tsp

How to Make Corn Kadhi

  • Cook diced corn in 2 cups of water for 2 minutes. Cool, drain water and set aside.
  • Prepare the corn soup as per instructions on packet.
  • Meanwhile, blend besan, buttermilk, drained corn water, ginger-green chilli paste and salt in a bowl.
  • Heat oil in a kadai. When hot, add jeera, red chillies and fry.
  • Now add the besan-buttermilk mix and continue stirring.
  • As the kadi starts thickening, add the boiled baby corn.
  • After 2 minutes add the prepared corn soup. Stir till the kadi thickens.
  • Garnish with coriander leaves and serve hot with rice.