A simple corn curry cooked in coconut milk with a few indian spices. The combinationation of corn and coconut is unique however tasty. 



Serves 4 to 6


Category - Breakfast / Lunch / Dinner


Corn - 2Cups (Cooked)

Onions - 2 small ones, chopped finely

Coconut milk - 3/4 Cup

Oil - 4tsp

Salt to taste


Grind to a smooth paste-

Garlic - 6 to 7 pods

Poppy seeds - 2tsp (Soak in warm water for 1 hour to grind it smooth)

Dhaniya or coriander - 1tsp

Green chillies - 4 to 6 Adjust 

Cinnamon - 1 inch

Cloves - 3 


Heat the oil in a pan add the onions and saute till light golden brown, add the ground paste and saute till the raw smell leaves. Now add the cooked corn and coconut milk, cook on simmer for 5 mins. Add salt to taste and water if required. Cook for 5 mins further and serve hot with NaanSpinach ChapathiChapathi and along side to accompany with some Vinegar Onions.



VARIATIONS -

1) You can add a small portion of fresh green peas.

2) You can add green peppers / Bell peppers if you like them.

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