- Raw sweet corn kernels - 1 cup
- Big onions - 1
- Ripe Tomatoes - 1 (or) Tomato puree - 3 spoons
- Green chillies - 1 or 2
- Curry leaves - Few
- Coriander leaves - A handful
- Red chilli powder - 2 spoons
- Coriander powder - 1 spoon
- Garam masala powder - 1 spoon
- Cumin seeds - 2 spoons
- Gram flour/Besan Flour - 2 spoons
- Thick Curd - 1 spoon
- Kasoori methi/Dry fenugreek leaves - 1/4 spoon
- Sugar - 1/4 spoon (optional)
- Salt - As per taste
- Butter/Oil - 1 tablespoon
- In a pressure cooker add the sweet corns, salt and 2 cups of water, close the lid and pressure cook for 10 minutes.
- In another pan add butter/oil, splutter cumin seeds, curry leaves, coriander leaves, fry chopped onions until it turns brownish.
- Now add chopped green chillies and saute for a minute.
- Then add tomatoes and salt cook till it turns pulpy.
- Now add garam masala powder, red chilli powder, coriander powder and stir well.
- Beat curd well and add it to the masala.
- In a cup add besan flour/gram flour and 1/4 cup of water, mix well. See that no clumps are formed. Add this mixture to the masala
- Add the cooked sweet corn along with the water and stir well.
- Add cumin powder and sugar and stir well.
- Then add crushed kasoori methi and mix well.
- Cook for 2 minutes and finally add coriander leaves again.
- Add a spoon of butter.
- Remove from flame and serve.
TIP 1: Curd should not be sour. If you don't get curd use lemon just before serving. Lemon gives a different flavor.
TIP 2: You can also make this recipe using Baby corns.
TIP 3: To make it more yummier you can grind few of the sweet corn kernels and add them to the masala.
TIP 4: Instead of pressure cooking the corns, you can also steam cook it and add it to the masala. If you pressure cook it do not throw of the water, use it in the masala preparation.
Spicy, yummy sweet corn masala is ready, serve with toasts, chapati, roti and naan.