CORN IN CREAMY MILK
PREPARATION TIME: 15 mins | COOKING TIME: 17 mins | SERVES: 4 | ||
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INGREDIENTS | 4 | Green chillies |
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4 | Fresh sweet corn cobs, | 4 tbsp | Fresh coriander, chopped | |
| each broken into 3 | 1” pc | Ginger |
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2 cups | Water | 2 tsp | Mustard seeds |
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1 tsp | Salt | 8 | Curry leaves |
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½ tsp | Sugar | 2 tbsp | Curd, whipped |
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½ cup | Coconut cream (thick coconut milk) | ½ cup | Coriander, chopped, to garnish | |
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METHOD
In a flat baking dish, put the corn and water. Add 1tsp of salt. Microwave covered on HIGH for 12 minutes. Once cooked, don’t throw away the water in which it was boiled. Grind the green chillies, ginger and coriander. Add coconut cream to this to make a paste. Add this paste to the water from the corn. In a separate bowl, microwave the mustard seeds in 1tbsp of oil for 30 seconds, and mix them into the coconut gravy along with the curry leaves. Stir well. Add the corn. Cover and microwave on 600W for 4 minutes. Stir in the curd. Season to taste. Microwave to heat for another 1 minute. Garnish with chopped coriander. Serve hot with plain steamed rice.
