Sunday, May 6, 2012

Sweet Corn in Onion Sauce

I Normally cook the corn cobs directly in the flame and sprinkle little salt over it and eat. While reading a book I came across this recipe, and wanted to try, as it had curd, jaggery, chilly powder in it, thought it will be a khatta meetha recipe. We really liked the onion flavor blending well with the spices along with the corn kernels. So thought of sharing the recipe with you all. 
Here goes the recipe .....


Sweet corn Kernels - 1 Cup
Onion - 1 No (Medium size)
Ginger - 1 Inch Piece
Garlic - 4 Pearls (Medium size)
Curry leaves - 5 Leaves
Jaggery Syrup - 2 Teaspoon.
Turmeric powder - A Pinch
Chili powder - 2 Teaspoon
Jeera/Cumin Powder - 1/2 Teaspoon
Curd / Yogurt - 2 or 3  Table Spoon
Oil - 3 Teaspoon
Salt - As per taste.

Things to be prepared and kept ready :

Heat some 1 Table spoon of oil, and fry the corn kernels with little bit of salt until light golden brown, drain it in a absorbent paper and keep it aside.
Mix jaggery with little water to make a thick syrup. 
Grind Onion, ginger and garlic to a fine paste.

Method :

In a mixing bowl add (onion, ginger, garlic) paste, add chili, jeera/Cumin, turmeric powder, jaggery syrup, and required salt and mix well. Heat oil in a pan, saute the paste until the mixture is cooked well, and the raw smell leaves. Now add corn kernels saute for a minute, and then add yogurt/curd, and curry leaves and saute for not more than 2 to 3 minutes in medium flame, so that the curd mix well with the mixture. Sweet corn in rich onion sauce is ready to be served. 

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