In Gujarati
Corn Curry
  • 200 gm American corm Seeds
  • 4 onion (chopped)
  • Garlic-ginger-chilly paste (as per taste)
  • Pinch of cardamom powder.
  • 2 bay leaves.
  • Pinch of clove powdered
  • 2-3 Small pieces of cinnamon
  • 2 Tb sp curd.
  • Ghee for frying.
  • Cumin seeds (jeera) for sizzle
  • Pinch of Hing (Asafoetida)
  • 4-5 Curry leaves
  • coriander leaves (Finely chopped).
  • Salt, turmeric powder as per taste.
  • Firstly grind half of corn seed (i.e 100 gm) & boil rest of it in cooker.
  • Take 1 tsp. ghee in vessel, when gets hot sizzle jeera, cinnamon, hing, curry leaves & garlic-ginger-chilly paste.
  • When done, add chopped onion & sizzle till it gets light pink.
  • After that add grinded corn seeds, curd, little water (if required), turmeric, salt & stir well.
  • After a while add boiled corn seeds, cardamom & clove powder & let it boil well.
  • When get thick, remove it from heat, garnish with coriander leaves & serve hot either with chapatti / paratha.
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