New Update
| Main ingredients | Sweet corn kernels, Fresh coriander leaves, Green chillies, Fresh scraped coconut, Lemon juice, Bay leaf, Cloves, Cinnamon, Green cardamoms, Coconut milk, Corn flour |
| Cuisine | Jain |
| Course | Main course vegetarian |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup boiled sweet corn kernels
- 2 cups fresh coriander leaves
- 2-3 green chillies
- ½ cup scraped fresh coconut
- 1 tablespoon lemon juice
- 2 tablespoons oil
- 1 bay leaf
- 3 cloves
- 1 inch cinnamon
- 3 green cardamoms
- 1 cup coconut milk
- 1 teaspoon corn flour
- Salt to taste
- Fresh coriander sprig for garnish
Method
- Put coriander leaves in a blender jar, add green chillies, coconut, lemon juice and ½ cup water and blend to a fine paste.
- Heat oil in a pan, add bay leaf, cloves, cinnamon and green cardamoms, mix and sauté till fragrant. Add the blended paste, mix well and cook for 2-3 minutes. Rinse the blender jar with ½ cup water and add to the pan and mix.
- Add coconut milk, mix well and cook for 2-3 minutes.
- Add corn flour and mix till well combined. Add salt, mix and continue to cook for 2-3 minutes.
- Add the boiled sweet corn kernels, mix well and cook for 1-2 minutes.
- Transfer the curry into a serving bowl, garnish with coriander sprig and serve hot.
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