Enjoy this fun Corn -Curd Masala curry, Gujarati style, to go with your main course dishes.
Generally the most well known Corn dish in India is perhaps any masala curry made with Baby-corn.
Restaurants are responsible for this mainly as they pushed baby-corn based dishes (such as Manchurian and other gravies based out of it) – we don’t mean that in a bad way here because it has opened up Indian palates to corn-based dishes that probably didn’t exist as much before (say about 25-30 years back).
Some other dishes include Crispy corn which would find in many fine-dine Indian restaurants as a competition to other non-veg starters. Well the other corn dish (well technically not a dish) is boiled or spiced corns.
This curry/gravy recipe here has that Gujarati influence, and uses corn kernels as the leading ingredients paired with curd to bring in that earthy tart flavor that is eventually blended with spices to make a delightful curry that will surely be a hit.
Here we grate the corn kernels and use some of them as-is to bring in that chewy texture of corn paired with the balance of Yogurt and spices.
If you want to further improve the dish, add veggies such as Capsicum (Shimla Mirch) or Caulflower (Gobi) to bring in that restaurant curry-like feel. Regardless even without the veggies, this curry will definitely taste wonderful.
Serve this with other North Indian main course dishes such as Paratha, Kulcha or Rotis. You can even pair this up with a bowl of hot steamed Rice.
See below for step-by-step recipe of Corn-Curd Curry, Gujarati-style.
Corn Curd Curry (Corn Kernels and Yoghurt Curry - Gujarati Style)
- 2 nos tender corn cobs
- 1 cup beaten curds
- 1 teaspoon cumin seeds
- 1 piece ginger about an inch big
- 4 nos. green chillies
- 4 sprigs Coriander leaves
- 1 teaspoon dhania jeera powder coriander and cumin powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 pinch Salt and chilli powder to taste Per your taste and preference
How to make:
- Grind together chilies and ginger.
- Beat curd with 1 cup (0.24 l) water till smooth.
- Grate the corn finely.
- Use about 25% of the corn kernels as-is to retain the texture of the corn
- Heat 3 tbsp oil and add cumin seeds.
- When they stop popping put it in the corn and fry for 5 minutes, stirring it continuously.
- Put in all the spices, salt and ginger paste. Mix well and then put in the curds.
- Cover and cook till the raw smell of corn disappears.
- Sprinkle coriander leaves on top before serving.