Tuesday, February 25, 2014

Corn Kurma

Sweet Corn kernels - 3/4 cup
Onion - 1/4 cup, finely chopped
Capsicum - 3 tbspns, finely chopped
Ginger Garlic Paste - 1 tsp
Milk - 1/4 cup (optional)
Chili powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Coriander leaves - 1/2 tbspn, finely chopped
Salt - to taste
Oil - 2 tsps

To temper;
Cloves - 1
Cinnamon - 1/4 inch piece
Cardamom - 1

To grind;
Grated coconut - 1/2 cup
Poppy seeds - 1/2 tsp soaked in 1 tsp milk
Tomato - 1
Green chili - 1

Pressure cook corn for 2 whistles with enough water and salt. If using frozen corn, microwave for 1 minute. Keep aside. 
Soak the poppy seeds in a tsp of milk, set aside. Dry roast coconut till slightly browned. Saute tomato and green chili in 1/2 tsp oil. Once the tomatoes turn mushy add it to the mixer along with roasted coconut, milk and soaked poppy seeds. Grind it to a fine paste. Set aside.
In a pan, add 1/2 tsp of oil and saute the capsicum for 2 minutes, set aside. In the same pan add the remaining oil and add the items under 'to temper'. Now add onion and saute till it turns slightly browned.
Then add the coconut paste and saute till raw smell leaves. Add the chili powder, garam masala powder and saute till the masalas are well blended. Then add little water(say 2-3 tbsp) to make it to running consistency. Now add milk and allow it to boil for 3-5 minutes till oil separates. If it becomes thick add little more water. Then add sauteed capsicum and cooked corn. Allow it to blend with the masalas for 2-3 minutes. Garnish with coriander leaves and switch off. Serve it with pulaos and rotis!

Inspired from here

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