How to make Sweet Corn Kadhi -

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

Sanjeev Kapoor

This recipe is from the book Khazana Of Healthy Tasty Recipes.

Main Ingredients : Skimmed milk yogurt (स्किम्ड दूध की दही), Corn kernels (मकई के दाने)

Cuisine : Gujarati

Course : Dals and Kadhis


You can also find more Dals and Kadhis recipes like Vadya Cha Kalvan Aamras Ki Kadhi Rasam Mysore Rasam

Sweet Corn Kadhi

Sweet Corn Kadhi Recipe Card

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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Sweet Corn Kadhi Recipe

  • Skimmed milk yogurt 1 cup

  • Corn kernels 1/2 cup

  • Creamed sweet corn 1/4 cup

  • Ginger 1 inch piece

  • Green chillies chopped 2-3

  • Gram flour (besan) 2 tablespoons

  • Turmeric powder 1 teaspoon

  • Onions sliced 2 medium

  • Salt to taste

  • Oil 1 1/2 tablespoons

  • Mustard seeds 1/4 teaspoon

  • Fennel seeds (saunf) 1/2 teaspoon

  • Onion seeds (kalonji) 1/4 teaspoon

  • Whole dry red chillies 4

Method

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Serve hot with steamed unpolished rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.