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.
Arch
This looks great...My mom makes something like this, with a more creamy gravy..She learnt it from a Gujarati lady based in South Africa - so dont know the real roots of that dish, but its real yum ! This looks very very interesting !
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 🙂
s
so colourful its absolutely mind blowing..
FoodyGuru (Srimathi)
Looks very simple to prepare Nags.
Anonymous
i tried this with corn kernel and it was awful!!
Nags
Sharmilee - your version looked good! hope your husband liked it too 🙂
Bong Mom - I cook and click at the same time! I hold the camera in my right hand and do other stuff with the left. my kitchen is too crammed for a tripod. i dont use a tripod anyway..
Anonymous
I tried this recipe yesterday but it came out so bad. In fact, this was the worst dish I ever made. I thought it will be so yummy but the sauce was so bitter. Any guess, what went wrong. I followed the recipe to the dot.
Nags
Alrighty, let me know how it turns out next time 🙂
Anonymous
I used Stonyfield Organic yogurt and the yogurt did not curdle. Since Jeera was mixed with the above mix to the onion paste, then how can it burn. So no jeera burning either. I will try making it one more time. This definitely did not turn as I expected. Usually my first attempts with any recipes are the best and this one failed to do. The sauce was so bitter, I did not let my hubby eat this dish at all. He knows I cook very well and if I am saying something is wrong, then he knows that I am right. Well, thanks for replying. I will try to make it again one more time. All the pictures and simplicity of the recipe sure made my hopes high for this dish to be excellent in my mind but in the end I was disappointed. Anyway, I will try my luck again with some tweaking next time.
Nags
Hi Anon, sorry to hear this recipe didn't turn out well for you. I don't see any ingredient that could turn it bitter but my guess would be, it had to do with the yogurt. Which kind of yogurt did you use? Did it curdle? Even if it did curdle, it shouldn't turn bitter but apart from that and the maybe the jeera burning, I don't see anything else that could've gone wrong.