Sweet Corn Curry (மக்கா சோளக் கூட்டு)

Sweet corn (மக்கா சோளம்) is a healthy grain that is rich in vitamins B complex and C, as well as minerals. Traditionally sweet corn is served as a snack with added spices, after roasting on direct fire or steaming . Corn is not generally used to make conventional recipes. Only a few years ago, I have tasted a curry made with sweet corn for the first time in a popular city restaurant and found it enjoyable. Subsequently, I have started experimenting with sweet corn making salads, curries, gravies and pulav. This sweet corn curry is tasty, spicy and goes well with chapatti, roti or paratha.

Ingredients: (Serves three)

Sweet corn kernels – 2 teacups or 400 ml measure

Oil – 1 tablespoon

Coriander leaves – chopped, 1 tablespoon

Salt – to taste

Kashmiri chili powder – ¾-1 teaspoon

To be ground into a paste (1):

Green chili – 1-2 no (adjust to taste)

Onions – 3 no, cubed

Tomato – 1 no, cubed

Ginger garlic paste – 1 teaspoon

Cloves – 2 no

Cardamom – 4 no

Cinnamon – 1” piece

To be ground into a paste (2):

Cashew nuts – broken, 1 tablespoon

Poppy seeds – 1 teaspoon

Sweet Corn Curry (மக்கா சோளக் கூட்டு)

Method: Steam the sweet corn kernels in a pressure cooker for 10-15 minutes. Later, remove from the cooker and allow it to cool.

Remove the seeds from the cardamoms. Cut onions and tomato into large cubes and keep aside. Grind the onions, tomato, green chilies, ginger garlic paste, cinnamon, cardamom seeds and cloves into a fine paste using the mixer-grinder.

Grind cashew nuts and poppy seeds separately into a fine paste and keep aside.

Heat oil in the kadai, add the ground masala paste. Cover and cook on low flame till oil separates. Add Kashmiri chili powder and mix well. Now add the steamed sweet corn kernels, ½ teacups (100ml) of water and required salt. Bring it to boil and then, switch off the stove. Dissolve cashew paste in 2 tablespoons of water and add in the cashew mixture slowly, while stirring continuously. Mix well and simmer for 4-5 minutes. Switch off the fire. Garnish with coriander leaves and serve hot with chapatti or paratha and a salad. 

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