Masala Corn With Rice

Recipe Ingredients

2		Corn cobs
1		Tomato chopped fine
1 tablespoon	15ml	Coriander chopped fine
1/4 cup	59ml	Tamarind juice
1 teaspoon	5ml	Red chilli
1/2 teaspoon	2.5ml	Dhania - (coriander seed) powder
1/4 teaspoon	1.3ml	Turmeric powder
2 teaspoons	10ml	Sugar
		Salt to taste
1 tablespoon	15ml	-- ¥
1		Dal
1/2 teaspoon	2.5ml	Cumin and mustard seeds
1 tablespoon	15ml	Oil
2 cups	474ml	Plain boiled rice
1 teaspoon	5ml	Butter

Recipe Instructions

Break the corn cobs into 1 1/2" chunks.

Pressure cook till tender. Keep aside.

Heat oil in a heavy pan. Add the gram dal and stir.

Add the cumin and mustard seeds and wait to splutter.

Add the tamarind juice, all dry masalas, sugar and salt.

Bring to a boil and simmer for 5 minutes.

Add the corn cobs, coriander and stir.

Cover and simmer on low till the gravy becomes thick.

The masala should coat the corn pieces well.

Dot the hot boiled rice with butter.

Serve the masala corn hot with the rice.

Note: You can use tiny corn pierces or forks or your fingers to hold the

corn while eating it. Use corn which is tender and juicy or it will

become difficult to eat while hot.

Variation: If you still find it difficult to eat the cobs, remove the

kernels after boiling, and add to gravy. Proceed as above.

Making time: 30 minutes

Makes: 2 servings

Source:
Tea: Essence of the Leaf

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.