Vegetable Kurma in Corn Gravy

Burnt Corn or Butta as it is called in Hindi was the favourite during the rainy season and that too eating on the streets from the Butta wala with some salt and lemon was something that we enjoyed during our days. But in US, I could see many varieties of corn and the recipes are endless to say, but still miss the butta from India.
As the corn in US is sweet tasting, and people at home are spicy lovers, I had to think of a recipe which makes this sweet corn spicy. Kids did not like the texture of the whole corn and I had to camouflage it in some form. I thought of grinding the corn and using it in substitute of coconut and yesssss!!! the idea was brilliant enough for anyone to guess it.



Ingredients :

To be ground to paste :

1 cob corn
2 cloves garlic
1 tsp. fennel seeds ( saunf )
2 cardamoms ( elaichi )
2 cloves
3 - 4 green chillies ( increase or decrease according to heat )

Other ingredients :

2 cups Mixed vegetables ( cauliflower, carrot, beans, green peas ) chopped into desired size
1 medium size onion chopped
2 tomatoes chopped
few curry leaves
1/2 tsp. mustard seeds
1/2 tsp. jeera
1/2 tsp. turmeric powder
1 tsp. oil
Salt to taste

Method :

1. Remove the kernels from the corn with hand and grind it with other ingredients given for paste. As the corn has a lot of moisture, no need to add water. Alternatively you can grate the corn using a regular grater and grind it along with the other ingredients.

2. Heat oil in a pan, add the seeds and allow to splutter. Add the onion, curry leaves and tomatoes and turmeric powder and saute well for a few mins. The onion and tomato gets cooked in the juice of the tomato itself.

3. Once the onions turn transluscent, add the ground paste and saute for a while. You can add a tbsp. or water if the mixture sticks to the bottom of the pan. Saute for a minute or two.

4. Add the vegetables, salt and 2 cups of water and mix well. Cover with a lid and cook till the vegetables are cooked and the gravy is thick. Serve hot with rotis, puris or any pulav.

This recipe does not use much of oil and coconut is ommitted unlike in other kurma recipes. Hence a very healthy side dish.


This recipe goes to "Cooking For Kids Event" hosted by Sharmi of "Neivedyam"




Krishnaarpanam