Tuesday, June 24, 2014

Sweet Corn Kurma


Eating chapthi daily for lunch will be boring with same kind of sabji's ,want make different gravy. I'm running out of vegetables.Had a frozen sweet corn in fridge and tried this kurma. These sweet corn kurma is a perfect side dish for Roti or chapathi.Really delicious recipe







Ingredients

Sweet corn          3/4 cup (Frozen)

Onion                 1 No

Tomato              1 No

Green chilli       2 Nos

Grated Coconut  1/2 cup

Poppy seeds        1 tsp

Milk                  1/4 cup

Ginger garlic paste 1 tsp

Red chilli powder   1 tsp

Coriander Powder  2 tsp

Garam masala         1/4 tsp

Salt to taste

To Temper

Cinnamon       1 inch

Clove              2 Nos

Fennel seeds   1 tsp (Powdered)

Method

Soak the poppy seeds in 2 tsp of warm water for 15 - 20 minutes. Microwave the sweet corn for 3 minutes in high and keep aside

In a pan , dry roast the coconut until slightly browned and keep aside. In a same pan roast the green chilli and tomato.

Blend the roasted ingredients  and keep aside.

Heat oil in a pan ,add "To temper" item ,once splutter add ginger garlic paste and cook til golden brown.

Now add onion and cook til translucent. Add the grounded paste cook til raw smell goes.

Add chilli powder,coriander powder and garam masala . Mix well until spices coated.Add 1/2 cup of water and milk. Let it boil for 3 -5 minutes.

Now add cooked corn kernels, if you want add some more water and  cook for 2-3 minutes.

Garnish with coriander leaves and serve with Roti or pulka.



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