Ingredients

• 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.