vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Coconut Corn Curry

Coconut Corn Curry
SWEET POTATO MASALA FRY

Sweet Potato Masala Fry

Sweet Potato masala curry is a very simple yet delicious dry side dish, spicy and flavore...

SAAG COOKING GREENS

Saag Cooking Greens

Saag or sag is a leaf-based (spinach, mustard leaf, etc.) dish eaten in South Asia with b...

BURNT BRINJAL BOTTLE GOURD & TOMATO BARTHA

Burnt Brinjal Bottle Gourd & Tomato Bartha

Burnt brinjal bottle gourd & tomato bartha Brinjal recipes. Brinjal or Baigan (in hindi) ...

Cashew Nut Mutton Fry

Cashew Nut Mutton Fry

This simple mutton fry with the rich flavor of cashew nuts is amazing in taste to serve y...

Spicy Saoji Chicken Curry Nagpur Chicken

Spicy Saoji Chicken Curry Nagpur Chicken

Saoji chicken curry is a traditional food of Nagpur, Maharashtra. The cuisine also called...

Khoya Paneer Mutter

Khoya Paneer Mutter

It is a vegetarian fare from Banaras made with three main ingredients khoya, green peas a...

Coconut Corn Curry Recipe, How To Make Coconut Corn Curry Recipe

It is very delicately flavoured curry with minimum use of masalas. Learn the recipe of Coconut Corn Curry by vahchef.

A bouquet of fresh spices imparts a ravishing aroma and flavour to the whole preparation. Serve hot with Rotis or rice.

About Recipe

How to make Coconut Corn Curry

(89 ratings)
0 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Coconut Corn Curry
Author : Vahchef
Main Ingredient : Sweet Corn
Servings : 0 persons
Published date : November 21, 2016


Ingredients used in Coconut Corn Curry
• Corn kernels - 4 cups.
• Coconut milk - 5 cups.
• Unsweetened coconut (grated) - 3/4 cup.
• Peanut - half cup.
• Sesame seeds - 1 tea spoon.
• Ginger - 1 tablespoon.
• Coriander seeds - 1 tea spoon.
• Ghee - 3 tablespoons.
• Poppy seeds - 3 tablespoons.
• Cumin seeds - 1 tea spoon.
• Sea salt - 1 tea spoon.
Method:
  • Using a mortar and pestle or cofee grinder; grind all of the spices, the coconut meat, and the peanuts into a smooth paste.
  • In a large pan, heat the butter and fry the paste for 4-5minutes, stirring constantly.
  • Add the corn, salt, and coconut milk; reduce heat; simmer until the sauce becomes fairly thick, about 10 to 15 minutes.
  • Stir occasionally to prevent sticking.

serve hot.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter