Friday, December 14, 2007

Corn on Cob Curry

This is an ideal curry for summer when the corns are abundant in the supermarket. When I went to the Whole Foods last weekend, I found these yummy corns that I had to buy. Well, in this icy cold weather, I thought at least let me cook the typical summer food to feel warm. If you don't get the fresh corn, frozen can be used.

I love to slurp the corn in this very simple curry that my aunt makes. I called her today to get the recipe so I don't miss any ingredient. The rice flour is the secret ingredient that works as a binder for the curry.

The curry really tastes delicious after the corn is soaked in the masala. So make it in the morning and serve it in the night. It's yum!

Corn Green Curry (Serves 4)
मक्याची आमटी
1 packet corn on cob, frozen or fresh with 6-8 small cobs
salt to taste

Grind to paste
4 tbsp fresh coconut
3 green chilies
1" ginger
3-4 cloves of garlic
1 tsp tamarind pulp
2 tbsp rice flour

1 tsp oil
1/2 tsp mustard seeds
1/8 tsp turmeric powder
1/2 small onion, finely chopped

1. Pressure cook corn on cobs for about 3-4 whistles. If corn on cobs are big, cut them.
2. Grind all the ingredients for the paste except rice flour. Once the paste is fine, add rice flour in the last stage of grinding and swirl quickly in the blender.
3. Heat oil. Add mustard seeds, turmeric powder and onion.
4. Once the onion becomes soft, add green masala paste and fry for 2 minutes.
5. Add cooked corn on the cobs and 1 cup water.
6. Add salt to taste. Bring to boil.
7. Simmer for 11 minutes adding more water if necessary.

1. Due to the rice flour, the curry becomes thicker as time goes on. So just before serving, you may need to add some more water for the desired consistency. If you do add water, do not forget to boil it again.
2. It's easier to cut the corn on cobs after they are pressure cooked.

The above picture is my contribution to Click: Au Naturel at Jugalbandi.


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