Sweet Corn Kadhi

Delicious tangy Indian kadhi prepared with sweet corns and served as an accompaniment to rice.

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Main Ingredients Skimmed milk yogurt, Corn kernels
Cuisine Gujarati
Course Dals and Kadhis
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Sweet Corn Kadhi

  • 1 cup Skimmed milk yogurt
  • 1/2 cup Corn kernels
  • 1/4 cup Creamed sweet corn
  • 1 inch piece Ginger
  • 2-3 Green chillies chopped
  • 2 tablespoons Gram flour (besan)
  • 1 teaspoon Turmeric powder
  • 2 medium Onions sliced
  • to taste Salt
  • 1 1/2 tablespoons Oil
  • 1/4 teaspoon Mustard seeds
  • 1/2 teaspoon Fennel seeds (saunf)
  • 1/4 teaspoon Onion seeds (kalonji)
  • 4 Whole dry red chillies


  1. Grind ginger and green chillies to a paste. Whisk skimmed milk yogurt with besan and turmeric powder. Stir in two cups of water and mix.
  2. Pour the yogurt mixture into a thick-bottomed pan and bring it to boil. Reduce the heat and gradually mix in the ginger-green chilli paste, sliced onions and sweet corn cream style.
  3. Stir well and cook for two to three minutes. Add sweet corn kernels and salt. Add one cup of water. Simmer over medium heat for eight to ten minutes, stirring frequently or till it thickens to a curry consistency.
  4. Heat oil in a small tempering pan, add mustard seeds, fennel seeds, onion seeds and whole red chillies broken into two. Stir continuously and cook till the seeds start crackling. Pour this tempering over the sweet corn kadhi and immediately cover with a lid to trap all the flavours and aroma. Stir well and adjust salt.
  5. Serve hot with steamed unpolished rice.