Wednesday, June 25, 2008

Get corny the 'Corn Kadhi' way!

Corn Kadhi
This is an experiment that turned up well.

In India, the kadhi is very popular. Most Indians are used to making kadhi in some form or other.It is a delicious gravy made of curd (yogurt) which should be eaten hot with Indian bread (chapatis) or steamed rice. While the recipe for the kadhi is fairly simple and will be given below, the reason I said experiment is because not many people put corn in their kadhis.

But come the monsoons, and when one wants to eat something hot and wholesome, as well easy to make, the kadhi comes to mind. And with the monsoons here, can corn be far behind in India?!

Serves 4-6.

Ingredients:
* Whole American corn( butta) = 3 nos.
* Buttermilk = 3-4 cups. (Soured buttermilk is preferred. If there is no buttermilk, take yogurt and mix it well with water to get a consistent thick paste)
* Gram Flour (Besan or Chana atta) = 4-5 tbsp
* Red chillies = 4-5 nos (the smaller round varieties work better)
* Curry leaf (Kadipatta) = 3-4
* Black pepper corns = 5-6 nos
* Mustard seeds (Mori) = 1 tsp
* Cumin seeds (Jeera) = 1 tsp
* Salt = As per taste
* Sugar = 1/2 tsp
* Ghee= 1 tbsp (or even oil will do)
* Asafoetida (hing) = 2 pinches
* Turmeric powder = 1-2 tsp
* Red chilli powder = 1/2 tsp
* Coriander leaves = a sprinkling

Method:

* Break each corn into 2 halves or three pieces. Steam it in slightly salted water - or pressure cook it for about 3 whistles- till the corn is soft but not breaking. Let it cool.
* Mix the flour and butter milk well with a hand mixer or whipper and ensure there are no granules of the flour floating. Strain into a container.
* Heat ghee or oil in a saucepan and add peppercorns, cumin and mustard seeds, curry leaves and chillis . Let the seeds crackle.
* Add the buttermilk and flour mixture. Simmer on low heat.
* Stir continuously.
* Add salt, sugar, turmeric, red chilli powder and asafoetida.
* To the above mixture, add the steamed corn pieces. Stir again.
* Allow to come to boil before you stop stirring, and the mixture does not taste floury.
* Garnish with coriander and place a lid.

Heat again just before serving so that the corn gets completely soaked with the gravy.
Serve hot with Rice or chapati. OR have it like soup.

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1 Comments:

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12:20 PM  

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