Sweet Corn Curry

  Rainy season has arrived and it has constantly been raining for almost two days now and the weather forecast predicts more rain. What I personally love in the rainy season is the availabilty of lots n lots of fresh Corn!

  I love corn in all its forms roasted, boiled or fried and they are undoubtedly an addition to my soups, salads, rice and curries. One of which I am sharing it with you today the simple and divine Sweet Corn Curry.

 One major ingredient and few readily available indian spices in your pantry and that's done..!

Ingredients:

1. Sweet corn kernels - 2cups
2. Onion - 1no (medium sized)
3. Tomatoes - 2nos
4. Green chilies - 2nos
5. Ginger garlic paste - 1tsp
6. Red chili powder - 1tsp
7. Turmeric powder - 1/4tsp
8. Coriander powder -1 1/2tsp
9. Cumin seeds - 1/2tsp
10. Cashew nuts - few
11. Kasuri methi (dried fenugreek leaves) - 1 tsp
12. Coriander leaves - 1/2 bunch
13. Salt - to taste
14. Oil - 2tbsp

Method:

• Chop onions and tomatoes finely. 
• Cut the cashews into half.
• Heat oil in a pan.
• Once hot, add in the cumin seeds followed by the onions and saute till transparent. 
• Add slit green chilies, ginger garlic paste. Cook for 3 mins on low flame.
• Add turmeric powder, red chili powder and coriander powder. Add salt to taste and mix.
• Add tomatoes saute till oil separates. Add boiled corn and mix.
• Cover the pan with a lid and cook for 4 to 5 mins.
• Add kasuri methi, coriander leaves and 1 and 1/2 cups of water and bring to a boil.
• Place back the lid again, reduce the flame and cook for 15 mins.
• Add the halved cashews and cook for 2 mins. 
• Serve hot.

Also try Spring onions & moongdal vadi, Gobi matar, Khadi dal (Lentils with Dill), Drumstick besan curry and Tomato chutney from My Mom's Kitchen.

Happy Cooking!!!

Spring onions & Moong dal Vadi

     My dad loves Moongdal vadi or as we call badiyan. He gets this from a local shop and my mom reminisces how my great grand aunts used to prepare them at home all by themselves. "People are becoming lazy day by day and shopkeepers are making them even more" that's what she says.

Moongdal vadi

  While these vadis can be fried and eaten as you would eat papads but, my mom gives them a  unique taste by adding them to spring onions.

Spring onions are an excellent source of vitamin K and vitamin C, and a very good source of vitamin A too.

Spring onion & Moong dal vadi is a very easy recipe to try. We always have it with Cheela but you can also serve it with Chapathis too.

Ingredients:

1. Spring onions - 250gms
2. Moong dal vadi - 10 to 15 nos
3. Onion - 2nos (small)
4. Red Chili powder - 1tsp
5. Turmeric powder - 1/2 tsp
6. Salt - to taste
7. Oil - 2 1/2tbsp

Method:

• Wash and chop spring onions finely. Rinse them well as they are store houses of dirt.
• Wash and chop onions very finely.
• Heat oil in a pan.
• Add moong dal vadi and fry till golden brown. Remove to a plate.
• To the same oil add chopped onion. Fry till red.
• Now add the chili powder, turmeric and salt. Give it a quick stir.
• Add the chopped spring onions. Cook till the water is absorbed completely.
• Add the fried vadis to this. Give a mix.
• Cover and cook for approximately 5 minutes.
• Serve hot.

Also try Gobi matar, Hyderabadi khatti dal, Drumstick besan curry, Tomato Chutney and Vegetable khorma from My Mom's Kitchen.

Don't forget to pour in your thoughts in the comments section below.

Happy Cooking!!!