Sweet Corn Curry in an Onion Sauce – a perfect side dish for chapati/roti and pulao.
I took this picture recently.
Yes, I take all the pictures for this site but this one is easily the most delicious looking, according to me. If you don’t agree, its because you don’t know how good this dish tastes, so let’s do something about that, shall we?
2 corn cobs from the super market and I was good to go.
First step is to chop them up corn cobs into 1″ long pieces. I want to be honest with you here – you need a mighty sharp knife for this. I only have wuss-knives and it was a very tough task. I did the best I could and then shaved the rest of the corn off the cob. That will get added to the sauce gravy. Nice, eh?
Speaking of the sauce, let’s get started with that. Chop up 2 large onions, 2 pods garlic and a 2″ piece of ginger and throw them into the mixer.
To this, add 1/4 tsp turmeric powder, 1/2 tsp jeera (cumin), 1 tsp red chilli powder, 1/2 tsp onion seeds (optional, cuz I didn’t have any!), 1/2 tsp sugar and 6-8 curry leaves.
Something about the above picture makes me smile. I think its those fresh curry leaves. Fresh curry leaves always make me smile.
Mix well. If you are anything like me, you would smell this mixture before keeping it aside. Go ahead, do just that!
Gently place the corn pieces in the hot oil. Take care not to splash oil on yourself. It burns!
Turn and fry the other side, until its golden brown all over.
Drain and set aside. (Sidenote: using steel ladles on your non-stick cookware and taking a picture with your right hand while dealing with hot stuff with your left is to be done at your own risk. )
Fry for 8-10 mins and then add the shaved corn pieces. (An extra step because I don’t have sharp knives in the house – refer above). Mix well.
Lower fire to minimum and top it off with 1 cup scant curd/yogurt. I added 1/2 cup water to 1/2 cup curd and beat well before adding (make sure your heat is at low and you use scant yogurt, otherwise the mixture will curdle and that will just not be a good thing to happen at this stage!)
Let it simmer on a low fire for 2-3 mins. Add salt and mix well before removing from fire.
Here’s the recipe again, all in one place.
Sweet Corn in Rich Onion SauceServes: 2Ingredients:2 corn cobs2 large onions, chopped2 garlic clovesA 2″ piece ginger1/4 tsp turmeric powder1/2 tsp onion seeds (optional)1/2 tsp cumin seeds1 tsp chili powder6-8 curry leaves1/2 tsp sugar1 cup scant yogurtOilSaltInstructions:1. Cut corn cob into 1″ pieces.2. Grind onion, garlic and ginger.3. To the above, mix in the spices, curry leaves and sugar.4. Heat 1 cup oil and fry corn pieces until golden brown. Remove excess oil and fry the onion paste mixture until oil separates (8-10 mins). Add the shaved corn pieces and the fried corn cobs. Mix well.5. Lower heat and fold in the curd/yogurt. Simmer for 2-3 mins. Add salt and remove from fire.
This may be a good combination with roti. Or maybe even rice. We have no idea because we ate it as is. We bit into the juicy corn and licked the sauce until the plate was clean.
hummm interesting very new dish to me will try this soon.
I started cooking corn on the cob only recently and have now included it in a wide variety of dishes! This will be a great addition to my list – thanks!
Looks very simple to prepare Nags.
hey good…this is a new dish to u…ll try it soon
Tried it today, Heavenly taste!! Amma liked it very much,now waiting for hubbys comment. Will post the pics sooner 🙂
This looks great…My mom makes something like this, with a more creamy gravy..She learnt it from a Gujarati lady based in South Africa – so dont know the real roots of that dish, but its real yum ! This looks very very interesting !
very interesting recipe…
Ooooooooh my goodness! That looks insanely good! I agree with you, that picture is just mouthwatering. Onion paste and curry leaves are both stellar ingredients! Bookmarked!
this looks wonderful… lovely click and awesome dish…
Hi,
First time here, step step recipe loved it. I like corn so will bookmark it.
Thanks for sharing.