Corn Kernels in Traditional Gravy

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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

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