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Masala Corn With Rice

Cuisine: Indian
Serves: 1 people

Recipe Ingredients

2   Corn cobs
1   Tomato chopped fine
1 tablespoon 15mlCoriander chopped fine
1/4 cup 59mlTamarind juice
1 teaspoon 5mlRed chilli
1/2 teaspoon 2.5mlDhania - (coriander seed) powder
1/4 teaspoon 1.3mlTurmeric powder
2 teaspoons 10mlSugar
  Salt to taste
1 tablespoon 15ml-- ¥
1   Dal
1/2 teaspoon 2.5mlCumin and mustard seeds
1 tablespoon 15mlOil
2 cups 474mlPlain boiled rice
1 teaspoon 5mlButter

Recipe 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

Tea: Essence of the Leaf


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