Recipe11

Corn Cob Curry

Ingredients:

½ tsp Sugar
200 ml Yogurt
6-8 Curry leaves
½ tsp Onion seeds
½ tsp Cumin Seeds
4 Whole Corn Cobs
Vegetable Oil for frying
½ tsp Turmeric Powder
½ tsp Five-Spice Powder
2 Pods of Garlic, crushed
1 Large Onion, finely chopped
1 Piece of Ginger, 1" long, crushed
Chilli powder, to taste


Method:
Cut each corn-cob in half, using a sharp, heavy knife or cleaver to make clean cuts and prevent damaging the kernels.
Heat the oil in a large frying pan and fry the corn pieces until golden brown on all sides. Remove the corn cobs and set aside.
Remove any excess oil leaving about 2 tbsp in the pan. Grind the onion, garlic and ginger to a paste using a pestle and mortar or food processor. Remove and mix in all the spices, curry leaves and sugar.
Reheat the oil gently and fry the onion mixture until all the spices have blended well and the oil separates from the paste.
Cool the mixture and gradually fold in the yogurt. Add the corn to the mixture and mix well so all the pieces are evenly covered with the sauce. Gently reheat for about 10 minutes. Serve hot.


Tip: To Prevent a clogged salt salt shaker keep 5-10 grains of rice inside the shaker