Sweet Corn Curry/ Corn on the Cob Curry

Sweet Corn Curry/ Corn on the Cob Curry is a spicy gravy made with using the entire corn cob with a onion coconut base and with species. This amalgamtion of sweet corn and the spicy curry is what takes the dish to the next level and makes it a delectable curry.

The kind of corn you get on the cob, sweet corn, has a sweet, soft, buttery flavor. There’s also a starchiness to it when it’s raw, but this is traded for an intensified sweetness when you cook it.

Rains and Bhutta

If you are born in India, then you will know that rains and bhutta (Indian name for corn on the cob) make an amazing combination . My earliest memory of having corn was being drenched in rain and eating the hot spicy (masala) and tangy (nimbu marke) corn grilled right in front of you on coals. I am sure many of you must relate to this.

In my opinion, this corn dish is super addictive because not only do you get that “corn on the cob” experience, but it is also a treat to eat that sweet, delicious corn soaking and drenched in the spicy gravy. It is sweet, spicy, crunchy, and finger licking good! 

To be honest, eating this curry can be a messy affair. But you have to try this one for sure

Sweet Corn Curry

Recipe by Samrudhi MaheshCourse: Lunch, Dinner, Main courseCuisine: Indian, maharashtrianDifficulty: Medium

Servings

4-5

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Ingredients

• 3 corns on the cob cut into 4 pieces

• 2 medium onion sliced

• 1 cup dry coconut, roasted

• 1 tablespoon Ginger-garlic paste

• 3 tablespoon Red chilli powder

• 1 teaspoon Turmeric powder

• 1 tablespoon coriander powder

• 2 tablespoon Garam masala powder

• 5 tablespoon Oil

• Salt to taste

• Water as required

• ½ cup fresh coriander chopped

Directions

• In a pan, heat around 2 tablespoon of oil. Add sliced onions and 1/4 teaspoon salt. The salt helps in browning the onions faster. Fry the onions till they are brown in colour. Dont burn them. Remove from the pan and set aside.
• In the same pan add the dry coconut and roast it for sometime. Don’t burn the coconut. Saute the coconut with constant stirring till it slightly brown.
• Remove from heat and set it aside to cool. Once cooled, grind the coconut and onions in blender adding water as required. Add enough water to grind this into a fine paste.
• Heat 3 tablespoon of oil in a pan or kadhai. Once the oil is hot add the ginger garlic paste and saute until the raw smell goes away.
• Add the grounded masala into the oil and saute it till you see the oil separating.
• Add the coriander powder, chilli powder, turmeric powder and the garam masala and sauté for a minute.
• Add the corn and sauté for 3-4 minutes.
• Add 3 cups of water, salt and cover and cook till the corn is cooked. You can adjust the quantity of water depending on how thick or thin gravy you want.
• Add the coriander just before serving.

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SERVING SUGGESTIONS:

Sweet Corn Curry tastes amazing with roti, chapati, Naan, Bhakari and even Jeera rice.

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