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:
- Sweet corn kernels - 2cups
- Onion - 1no (medium sized)
- Tomatoes - 2nos
- Green chilies - 2nos
- Ginger garlic paste - 1tsp
- Red chili powder - 1tsp
- Turmeric powder - 1/4tsp
- Coriander powder -1 1/2tsp
- Cumin seeds - 1/2tsp
- Cashew nuts - few
- Kasuri methi (dried fenugreek leaves) - 1 tsp
- Coriander leaves - 1/2 bunch
- Salt - to taste
- 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!!!
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