Masala corn with rice

1 servings

Ingredients

QuantityIngredient
2Corn cobs
1Tomato chopped fine
1tablespoonCoriander chopped fine
¼cupTamarind juice
1teaspoonRed chilli
½teaspoonDhania; (coriander seed)
; powder
¼teaspoonTurmeric powder
2teaspoonsSugar
Salt to taste
1tablespoonGram dal
½teaspoonCumin and mustard seeds
1tablespoonOil
2cupsPlain boiled rice
1teaspoonButter

Directions

Break the corn cobs into 1½" 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

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