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Corn Kernels in Traditional Gravy Recipe

Corn Kernels in Traditional Gravy is a popular Indian Side-Dish
Author :
On :
Tuesday, 8 August, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 1 cup sweet Corn kernels, crushed coarsely by pestle or in mixie
  • 1 tomato, chopped finely
  • 1 small capsicum, chopped finely
  • 1 tbsp coconut, finely scraped
  • 1 stalk of Curry leaves
  • 1 tbsp coriander, finely chopped
  • 1 tsp Lemon juice
  • 1 tsp Red Chilli powder
  • 1/2 tsp Coriander seed (dhania) powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Garam Masala powder
  • 3-4 pinches Asafoetida
  • 1/2 tsp each cumin and Mustard Seeds
  • Salt to taste
  • 2 tbsp oil
  • How to Make Corn Kernels in Traditional Gravy:

    1. Add 2 cups water to crushed corn, pressure cook for 2 whistles.
    2. Heat oil in a frying pan, add seeds, curry leaves, coconut, allow to splutter.
    3. Add asafoetida, capsicum, tomato, stir for a minute.
    4. Add all dry masalas, except garam masala, stir again.
    5. Add steamed corn with water, bring to a boil.
    6. Simmer covered, on low for 7-8 minutes, till liquid thickens a little.
    7. Add lemon juice, garam masala, stir.
    8. Garnish with chopped coriander.
    9. Serve hot with phulkas, rotis, steamed rice, etc.
    10. Can be served with rice in place of dal.


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