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Curry-Leaf Corn Curry

A family recipe since September 2007

A quick, fragrant corn curry brightened by a fresh green paste of chilies, ginger and curry leaves. Ready in about 25 minutes, it makes a comforting accompaniment to chapathis or rice.

25 min total4 servings

Ingredients

  • Fresh corn kernels - 4 cup
  • Milk - 1 cup
  • Cumin seeds - 1 tsp
  • Mustard seeds - 1 tsp
  • Dried red chilies - 2 whole
  • Turmeric powder - 1/4 tsp
  • All-purpose flour (maida) - 1 tbsp
  • Asafoetida powder (hing) - 1/2 tsp
  • Curry leaves
  • Green chilies - 2 whole
  • Ginger - 1 piece
  • Coriander leaves - 1/4 cup
  • Oil - 4 tbsp
  • Salt, to taste

Instructions

  1. 1Make a bright green paste by blending the green chilies, the ginger, curry leaves, 1/2 tsp cumin seeds and the coriander leaves until smooth; set the paste aside.
  2. 2Heat 4 tbsp oil in a pan until it shimmers, then add the mustard seeds and let them splutter; add the rest of the cumin seeds and cook until they turn golden brown.
  3. 3Add the 2 whole dried red chilies, 1/4 tsp turmeric powder and 1/2 tsp asafoetida powder along with some curry leaves; immediately stir in the green paste and keep the flame low for a while (1-2 minutes) so the raw edge softens.
  4. 4Sprinkle in 1 tbsp all-purpose flour (maida) and cook, stirring continuously for a couple of minutes, scraping the pan so the mixture does not stick and the raw flour taste cooks out.
  5. 5Gradually add 1 cup milk, a little at a time, stirring constantly to form a smooth, creamy base.
  6. 6Stir in 4 cups fresh corn kernels, bring the curry to a gentle simmer and cook until the corn is tender and the sauce has thickened to your liking.
  7. 7Season with salt to taste, garnish with a few curry leaves and serve hot with chapathis.

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