Corn Curry in Coconut Milk

Ingredients

• • Corn kernels - 3 cups
• • Oil - 4 tablespoons
• • Onions (cut into small pieces) - 2
• • Coconut milk (thick) - 200 milliliters
• • Salt - as required
• • Sugar - 1 teaspoon
• • Lemon juice - 2 teaspoons
• • Corn flour - 1 teaspoon

Ingredients For Grinding Together

• • Coriander seeds - 1 teaspoon
• • Poppy seeds - 2 teaspoons
• • Green chillies - 4
• • Garlic (chopped) - 6 flakes
• • Cloves - 3
• • Cinnamon stick - 1 inch
• • Water - as required

Method

• 1. Grind all the ingredients mentioned in "For Grinding together" with enough water and keep aside.
• 2. Boil water and add corn kernels and cook until semi-firm.
• 3. Heat oil in a pan, fry onion until it becomes translucent.
• 4. Then add grounded masala paste and fry well in a low flame.
• 5. Add cooked corn kernels and then add coconut milk, salt, sugar and lemon juice. Boil for a few minutes.
• 6. To make the gravy thicker, dissolve 1 teaspoon of corn flour and add to the gravy.
• 7. Remove from fire and serve hot with parathas.