Sweet Corn in Rich Onion Sauce - Step by Step Recipe

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 1/4 tsp turmeric powder, 1/2 tsp jeera (cumin), 1 tsp red chilli powder, 1/2 tsp onion seeds (optional, cuz I didn't have any!), 1/2 tsp 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 tbsp 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 1/2 cup water to 1/2 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 Sauce

Recipe Source: Complete Indian Cooking by Mridula Baljekar, etc.

Serves: 2

What I Used:

2 corn cobs

2 large onions, chopped

2 garlic cloves

A 2" piece ginger

1/4 tsp turmeric powder

1/2 tsp onion seeds (optional)

1/2 tsp cumin seeds

1 tsp chili powder

6-8 curry leaves

1/2 tsp sugar

1 cup scant yogurt

Oil

Salt

How I Made It:

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.

Since this is just not any other dish, it seems like a good entry to Hb's event. Some interesting recipes are sure to show up on her blog very soon!