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!!!