| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch3 |
1 |
Servings |
INGREDIENTS
| 2 |
|
Corn cobs |
| 1 |
|
Tomato chopped fine |
| 1 |
T |
Coriander chopped fine |
| 1/4 |
c |
Tamarind juice |
| 1 |
t |
Red chilli |
| 1/2 |
t |
Dhania, coriander seed |
|
|
powder |
| 1/4 |
t |
Turmeric powder |
| 2 |
t |
Sugar |
|
|
Salt to taste |
| 1 |
T |
Gram dal |
| 1/2 |
t |
Cumin and mustard seeds |
| 1 |
T |
Oil |
| 2 |
c |
Plain boiled rice |
| 1 |
t |
Butter |
INSTRUCTIONS
Break the corn cobs into 1 1/2" 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 Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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