Wednesday, December 29, 2010

Corn Kurma

As soon as you hear the word - corn, I am sure this is the image that comes to most of your minds. Its hard to resist for me not to buy the corn when I see it roasted on the street side carts. Okay, this post is not about the roasted corn. Its a kurma using the fresh corn kernels.

I have noted down the recipe from a TV show, many years ago. Those days, the sweet corn was not very common. I had tried using the dried corn, which has to be soaked overnight. Still, the kernels were not cooked soft.  And with the sweet corn, flooded in the markets, things got easy.  Its an easy to make kurma and goes well with rotis,aappam or dosa too.

You need
Fresh corn kernels - 2 cup
Onion - 1 no
Chilli powder - 1 tspn
Turmeric - a pinch
Kitchen king masala - 1 tspn
Oil - 1 tblspn
Salt to taste

To grind
Grated Coconut - 1/4 cup
Curd/Yogurt - 1/4 cup
Poppy seeds/Khus Khus - 1 tspn
Green chilly - 2 nos
Tomato - 1 no, chopped

Cook the corn kernels till soft in a pressure cooker for two whistles. I microwave it for 5 minutes. Chop onions.
Heat oil in a kadai. Saute onions till pink. Add chilli powder and turmeric. Then add cooked corn and salt. Let it cook for 5 minutes.
Meanwhile grind coconut, green chilly, khus khus and chopped tomato to a smooth paste. If you need to add water, add the curd. After grinding, mix in the remaining curd to the paste. Stir in the paste to the cooked corn. Adjust the consistency by adding water if needed. Bring it to a boil. Let it not simmer too much once it starts boiling since it curd and coconut is added, it will thin the gravy. Finally add kitchen king masala and remove from fire. Garnish with finely chopped coriander leaves.