Sweet Corn Curry in an Onion Sauce - a perfect side dish for chapati/roti and pulao.
I took this picture recently.
Yes, I take all the pictures for this site but this one is easily the most delicious looking, according to me. If you don't agree, its because you don't know how good this dish tastes, so let's do something about that, shall we?
2 corn cobs from the super market and I was good to go.
First step is to chop them up corn cobs into 1" long pieces. I want to be honest with you here - you need a mighty sharp knife for this. I only have wuss-knives and it was a very tough task. I did the best I could and then shaved the rest of the corn off the cob. That will get added to the sauce gravy. Nice, eh?
Speaking of the sauce, let's get started with that. Chop up 2 large onions, 2 pods garlic and a 2" piece of ginger and throw them into the mixer.
Grind to a coarse paste like so.
To this, add ¼ teaspoon turmeric powder, ½ teaspoon jeera (cumin), 1 teaspoon red chilli powder, ½ teaspoon onion seeds (optional, cuz I didn't have any!), ½ teaspoon sugar and 6-8 curry leaves.
Something about the above picture makes me smile. I think its those fresh curry leaves. Fresh curry leaves always make me smile.
Mix well. If you are anything like me, you would smell this mixture before keeping it aside. Go ahead, do just that!
Heat about 1 cup oil in a pan. 
Gently place the corn pieces in the hot oil. Take care not to splash oil on yourself. It burns!
Turn and fry the other side, until its golden brown all over.
Drain and set aside. (Sidenote: using steel ladles on your non-stick cookware and taking a picture with your right hand while dealing with hot stuff with your left is to be done at your own risk. )
When the oil has cooled down a bit, remove the excess. We want only about 1 tablespoon oil for the sauce. 
Start up the stove again and when the oil heats up, add the mixed onion-spices paste. 
Fry for 8-10 mins and then add the shaved corn pieces. (An extra step because I don't have sharp knives in the house - refer above). Mix well.
Now add the fried corn cobs. 
Lower fire to minimum and top it off with 1 cup scant curd/yogurt. I added ½ cup water to ½ cup curd and beat well before adding (make sure your heat is at low and you use scant yogurt, otherwise the mixture will curdle and that will just not be a good thing to happen at this stage!)
Let it simmer on a low fire for 2-3 mins. Add salt and mix well before removing from fire.
Its absolutely yummy. If you like corn, this is super delicious - hot and sweet!
Here's the recipe again, all in one place.
Sweet Corn in Rich Onion SauceServes: 2Ingredients:2 corn cobs2 large onions, chopped2 garlic clovesA 2" piece ginger¼ teaspoon turmeric powder½ teaspoon onion seeds (optional)½ teaspoon cumin seeds1 teaspoon chili powder6-8 curry leaves½ teaspoon sugar1 cup scant yogurtOilSaltInstructions:1. Cut corn cob into 1" pieces.2. Grind onion, garlic and ginger.3. To the above, mix in the spices, curry leaves and sugar.4. Heat 1 cup oil and fry corn pieces until golden brown. Remove excess oil and fry the onion paste mixture until oil separates (8-10 mins). Add the shaved corn pieces and the fried corn cobs. Mix well.5. Lower heat and fold in the curd/yogurt. Simmer for 2-3 mins. Add salt and remove from fire.
This may be a good combination with roti. Or maybe even rice. We have no idea because we ate it as is. We bit into the juicy corn and licked the sauce until the plate was clean.
meeso
That really looks delicious, I've never seen anything like it 🙂
Nags
sharmilee - the beauty of this dish is the juicy corn cobs that you can bite into and the sauce that's so lickable!
having said that, try with corn kernels. it will taste good am sure 🙂
Sharmilee! :)
Nags, will it work with normal corn too, any idea? Planning to make it today if my lil one gives me some time 🙂
Danielle
oh wow...that looks great! I think I have all the ingredients except for the curry leaves. But I might know just where to find some 🙂
RAKS KITCHEN
Ya it works pretty good in steel knives 🙂
Nags
Raks - I have seen it!! does it also work for these steel knives like victorinox and stuff? btw, this small knife i have is extremely sharp. its just that its not big and strong enough to cut through the corn. the corn cobs are very tough 🙂
Wandering - u come to SG! i will take good care of you and stay as long as you want 🙂
Sala - i am dying to see how the pics you take of this dish will look like 🙂 do share if you make it and click!
kamalabhoopathy
Looking colourful and tempting.
Sunshinemom
Oh! Sounds heavenly. Bookmarked. I make corn in tomato gravy but I have not tried making it by using the cobs as well and I never fried the corn. Must have made it tastier!
Sushma Mallya
wow Nags pics r just awesome....just love to try this ...have bookmarked it 🙂
Priya
Such a droolworthy and unique dish, looks gorgeous Nags!