Sweet Corn Kurma

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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

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