makai kari (corn curry)

Categories
India
Vegetables
Yield
4 Servings
MeasureIngredient
2 tablespoons Cashew nut pieces; broken
1 tablespoon Peanuts; roasted, skinless
1 tablespoon Coconut flakes;unsweetened
1 teaspoon White poppy seeds
1 medium Onion
Ginger piece; fresh 1/4"
2 larges Garlic cloves
Green chilli pepper; deseeded if desired
3 tablespoons Vegetable oil
½ teaspoon Black mustard seeds
Dried curry leaves; up to 10
1 teaspoon White sesame seeds
1 medium Tomato
¼ teaspoon Coriander seeds; ground
¼ teaspoon Cumin seeds; ground
½ teaspoon Black Pepper; ground
½ teaspoon Tumeric; ground Salt, to taste
¼ teaspoon Sugar
3 cups Corn kernels
¼ cup Yogurt; plain, diluted with Water

"Traditionally made with corn, this dish can also be made with mixed vegetables." Anne's note: this dish is Tamil (southern Indian in origin) as shown by the name, "kari" which has been anglicized to "curry".

In a large heavy-bottomed skillet over low heat, dry roast together the cashews, peanut, coconut and poppy seeds until the cashews have brown specks (a few minutes). Remove from heat and let cool slightly.

In the container of a food processor or blender, coarsely chop together the onion, ginger and garlic. Add the chilli and roasted cashew mixture and mince well. In a large heavy bottomed skillet, warm the oil over medium heat. Add the mustard seeds, curry leaves and sesame seeds. As soon as the mustard seeds sputter, add the minced onion mixture and saute together until lightly browned (7 to 8 minutes). Whirl the tomato to a puree in the blender. Add to the pan with the coriander, cumin, black pepper, tumeric, salt and sugar and cook for 5 to 6 minutes. Add the corn, mix well and cook for 7 minutes. Stir in the diluted yogurt, cover, reduce heat to low and cook for 20 minutes, stirring occasionally. Serve hot.

Serves:4 Source: _From Bengal to Punjab: The Cuisines of India_ by Smita Chandra Meal Mastered by Anne MacLellan

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