Ingredients

• 3/4 cup - sweet corn kernels
• 1/4 cup - onion finely chopped
• 3 tbsp - capsicum finely chopped
• 1 tsp - ginger garlic paste
• 1 tsp - milk (optional)
• 1 tsp - chilli powder
• 1/2 tsp - garam masala powder
• 1/2 tbsp - coriander leaves finely chopped
• Salt to taste
• 2 tsp - oil
• To temper
• 1 - cloves
• 1/4 inch piece - cinnamon
• 1 - Cardamom
• To grind:
• 1/2 cup - Grated coconut
• 1/2 tsp - Poppy seeds soaked in 1 tsp milk
• 1/2 tsp - Fennel seeds
• 1 - Tomato
• 1 - Green chilli

How to Make Sweet Corn Kurma

• Pressure cook corn for 2 whistles with enough water and salt. Keep aside.
• Soak kuskus in a tsp of milk, set aside.
• Dry roast coconut till slightly browned.
• Saute tomato, green chilli in 1/2 tsp oil, once tomatoes turn mushy add it to the mixer along with green chilli, roasted coconut, fennel seeds, milk soaked poppy seeds. Grind it to a fine paste. Set aside.
• In a pan, add oil and toast capsicum for 2 mins. Set aside.
• In the same pan add remaining oil and add the items under 'to temper'.
• Splutter and add onion. Saute till it turns light brown.
• Then add the coconut paste. Saute till raw smell leaves.
• Add chilli, garam masala and saute till the masalas are well blended.
• Then add a little water.
• Boil for 3-5mins till oil separates.
• If it becomes thick add a little more water.
• Then add toasted capsicum and cooked corn.
• Blend with masalas for 2-3mins.
• Then add coriander leaves and switch off.
• Serve hot with rotis.
• Recipe courtesy: Sharmi's Passions