Ingredients
- Corn cobs 4
- Oil for frying
- Cumin seeds ½ tsp
- Onion 1 large (finely chopped)
- Garlic cloves 2 (crushed)
- Ginger 1 inch piece (grated)
- Red chili powder ¼ tsp
- Onion seeds ½ tsp
- Turmeric ½ tsp (ground)
- Salt to taste
- Sugar or jiggery 1/2 tsp
- Yogurt 1 cup
- Five-spice powder ½ tsp
- Curry leaves 6 – 8
How to make Corn Curry
- Cut each cob in half using a sharp knife.
- Heat oil in a frying pan and fry the corn pieces until golden brown all over.
- Remove and drain any excess oil.
- Grind the onion, ginger and garlic to a paste in blender.
- Remove and mix in the spices, and curry leaves along with the sugar.
- Add 2 tbsp oil to a pan and fry the onion mixture until all the spices have blended well and oil separates.
- Remove from heat and gradually fold in the yogurt.
- Mix well until you have a smooth sauce.
- Add the corn and mix well to coat the cobs.
- Reheat on a low flame.
- And cook for about 10 minutes until corn is tender.
- Serve hot topped with some fresh green chilies and lemon slices.
