Sweet Corn Korma

I am on diet and hence prefer eating rotis in the night than rice or anything else for that matter. But for those rotis to be delicious, I really need interesting kormas or side dishes to go with it. :)

I am literally trying to make side dishes with any vegetable I find at home. :)

Sweet corn is one of my favorite vegetable since its really versatile. I love eating cup corn on the road side stalls ;) Say shopping in pondy bazaar, this is one thing that I will never miss out :)

Today, I was looking out for a nice side dish recipe with corn and luckily found this in Medhaa's blog.

I have made changes according to my taste, hence here we go for the my version of sweet corn korma :)

Ingredients:

Sweet corn - 2 cup (Shredded)
Onions - 3 large
Tomatoes - 2
Green chillies - 2
Curd - 1 cup
Chilly powder - 1 tsp
Turmeric powder - a pinch
Garam Masala - 1/2 tsp
Coconut - 1/2 cup
Poppy seeds - 3 tsp
Cashew nuts - 10
Corn flour - 1 tsp
Sugar - 1 tsp
Salt - for taste
Coriander leaves

Method:

Grind scrapped coconut, poppy seeds and cashew nuts together into a very smooth paste by adding some water to it. Keep this aside.

Dice onions, tomatoes and green chillies finely. Cook the corn cobs and shred them.

Heat 3 tsp of oil in a pan and add the diced onions, tomatoes and chillies and saute till they turn golden brown. Now add the ground coconut paste and cook till oil separates. Once done, add the sweet corn, turmeric powder, garam masala, chilly powder, sugar and salt. Now add the beaten curd and mix well. Add some water to bring it to the required consistency.

Cover and cook on low flame for 10 minutes.

Dilute the corn flour in 2 tsp of water and add it to the gravy stirring constantly. Now the korma would reach the required creamy consistency. (I did this to get a creamy gravy, you can skip this step if you don't want it that way) Keep stirring for two more mins.

Finally garnish with coriander leaves.

Serve it hot with roti, nan, paratha or even ghee rice :)

Happy making and happy eating :)