My ongoing quest for Side Dishes brought me to this recipe by Tarla Dalal. I like her style & would want to try many more of her recipes.
This dish , as the name suggests uses corn as the main ingredient. I have deviated from her recipe slightly by using tomatoes to off set the sweetness of the corn & also to add a contrast color. Also , I crushed some of the corn . This will not only bring out the flavors of the corn , it will also add body & thickness to the gravy along with the coconut & poppy seeds. It turned out to be a mildly flavored, tasty gravy which is certain to win over one and all.
Sweet Corn Kernels - 2 cups, cooked
Coconut milk - 2 cups , Extracted from 1 cup of coconut
Salt - to taste
Lemon juice - 1 tbsp
Tomato - 2 no.s, chopped
Oil - 1 tbsp
Ghee - 1 tsp
Spices - 2 cloves, 2 cardamom, 2 cinnamon
Grind the following :
Green chillies - 6 no.s
Onion - 2 med. , chopped, sauteed lightly
Fresh coconut grated - 1 tbsp
Coriander - a handful
Garlic - 8 cloves
Ginger - 1" piece
Poppy seeds - 1 tbsp , toasted lightly
Take a tsp of oil in a pan & lightly saute the onions & grind with the rest of the ingredients into a paste with some water.
Use oil & ghee & temper the whole spices when the oil is hot .
Stir in the masala paste & fry for a few minutes till the raw smell goes.
Crush half of the kernels roughly in the blender . Add it along with the whole kernels.
Pour in the coconut milk & add salt. Adjust the consistency.
Add the tomatoes too.
Bring to a nice boil.
Put off fire & sharpen with lemon juice.
This is off to Think Spice Think Poppy Seeds Event, run by Rv and Sunitha