Masala Corn with Rice

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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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.

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