Name: Sweet Corn Korma recipe by Vibha Bhutada at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2.5 pkt sweet corn kernels; 2 tsp mustard seeds (rye); 10 - 12 pcs curry leaves (kadi patta); 2 tbsp oil; 1 tbsp green chilies finely chopped; 5 tbsp fresh coriander finely chopped; 15 black peppercorns (kalimirch); 2 tsp maida; 250 ml milk; 1 coconut; Salt to taste

ABOUT Sweet Corn Korma RECIPE

Sweet corn is one of my favorite vegetable since its really versatile. I love to experiment with corn. Once had tried making this korma and it turned out to be a big hit amongst my family and friends. This rich, creamy corn korma does have a very luscious flavor and texture. It also combines beautifully, to create a really rich and interesting accompaniment for your favorite Rotis or Parathas.

Ingredients Serving: 4

2.5 pkt sweet corn kernels
2 tsp mustard seeds (rye)
10 - 12 pcs curry leaves (kadi patta)
2 tbsp oil
1 tbsp green chilies finely chopped
5 tbsp fresh coriander finely chopped
15 black peppercorns (kalimirch)
2 tsp maida
250 ml milk
1 coconut
Salt to taste

Instructions

Grind the corn kernels and cook in pressure cooker with enough water for 2 whistles.
Meanwhile, coarsely grind scrapped coconut. Keep aside.
Mix maida with milk. Keep aside.
Heat the oil in a broad non-stick pan and add the mustard seeds.
When the seeds crackle, add the curry leaves, green chilies and peppercorns. Saute on a medium flame for a few seconds. Adjust the spice level at this stage.
Add the boiled corn mixture, mix well and cook on a slow flame for 2 minutes, while stirring occasionally.
Add the coconut, milk-plain flour mixture and salt. Mix well and cook on a slow flame for 1 - 2 minutes, while stirring continuously.
Add the coriander, mix well and cook on a medium flame for 2 minutes.
Serve hot with rotis, parathas or rice.

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