Corn-on-cob Curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1 pack - frozen corn-on-cob (6-8 pieces)
  • 1 - medium-sized onion
  • 2 tsp - oil
  • 6-8 - curry leaves
  • 2-3 - dry red peppercorns (broken into flakes)
  • 1 tsp - mustard seeds
  • 1 tsp - cumin seeds
  • 1/2 tsp - turmeric
  • 1 tsp - chilli powder
  • 1 tsp - salt
  • 1 cup - yoghurt
  • 1 can - coconut milk

How to Make Corn-on-cob Curry

  • Pressure-cook or steam-cook the cob pieces in a microwave until tender.
  • Chop the onion very finely.
  • Heat oil in a non-stick pan and add the mustard seeds. When they pop, add the cumin seeds and fry for 30 seconds.
  • Add the pepper flakes and curry leaves.
  • Add the chopped onion and fry until golden brown.
  • Add turmeric, then coconut milk, yoghurt, salt and chilli powder. Mix thoroughly and bring to boil.
  • Add the steamed cob pieces and continue to boil until the mixture is reduced to a thick gravy. Stir constantly and keep turning the cobs so they are evenly coated with the gravy throughout the cooking.
  • Serve with rice or use as a filling for sandwiches.