|
Ingredients
|
Quantity
|
|
Corn cobs
|
2
|
|
Tomato chopped fine
|
1
|
|
Coriander chopped fine
|
1 tbsp
|
|
Tamarind juice
|
¼ cup
|
|
Red chilli
|
1 tsp
|
|
Dhania (coriander seed) powder
|
½ tsp
|
|
Turmeric powder
|
¼ tsp
|
|
Sugar
|
2 tsp
|
|
Salt
|
to taste
|
|
Gram dal
|
1 tbsp
|
|
Cumin and mustard seeds
|
½ tsp
|
|
Oil
|
1 tbsp
|
|
Plain boiled rice
|
2 cups
|
|
Butter
|
1 tsp
|
Break the corn cobs into 1 ½ " 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.
