Makki Ka Kurma

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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  • 2 corn cobs for corn kernels
  • 2 medium sized onions, finely sliced
  • 2 medium sized tomatoes, pureed
  • 4 to 5 cloves- garlic, 1 " piece- ginger; ground to paste
  • 2 tsp- dhania and jeera powder
  • 2 tsp- chilli powder
  • To be ground:
  • 2.5 tsp- khas khas (lightly toasted)
  • 1/2 inch piece - cinnamon
  • 1/2 tsp- nutmeg powder
  • 5 cloves and 3 green cardamom

How to Make Makki Ka Kurma

  • Boil the corn kernels until they become soft. Heat 2 to 3 table spoon of oil .Add the onions and saute till they turn golden brown. Add the corn kernels, garlic ginger paste, ground powder, dhania -jeera powder and chilli powder.
  • Mix it throughly.Add the pureed tomatoes. Finally add the salt and 2 cups of water.
  • Cook until oil floats on top. The gravy should be thick and not watery.
  • Serve garnished with coriander leaves and topped with cream along with lemon wedges.