Ingredients

• 2 corn cobs
• 1 tomato chopped fine
• 1 tbsp - coriander, chopped fine
• 1/4 cup - tamarind juice
• 1 tsp - red chilli
• 1/2 tsp - dhania (coriander seed) powder
• 1/4 tsp - turmeric powder
• 2 tsp - sugar
• salt to taste
• 1 tbsp - gram dal
• 1/2 tsp - each cumin and mustard seeds
• 1 tbsp - oil
• 2 cups - plain boiled rice
• 1 tsp - butter

How to Make Masala Corn with Rice

• Break the corn cobs into 1.5" chunks.
• Pressure cook till tender. Keep aside.
• Heat oil in a heavy pan. Add the gram dal and stir.
• Add the cumin and mustard seeds and wait to splutter.
• Add the tamarind juice, all dry masalas, sugar and salt.
• Bring to a boil and simmer for 5 minutes.
• Add the corn cobs, coriander and stir.
• Cover and simmer on low till the gravy becomes thick.
• The masala should coat the corn pieces well.
• Dot the hot boiled rice with butter.
• Serve the masala corn hot with the rice.