How to Make Corn Curry | Corn Subji | Mokkajonna Pottu Masala Curry | Drchef Kitchen

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is more affordable.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

A homemade blend can reduce additives and costs.

Prepare the masala by grinding together chopped onions, chopped tomatoes, garlic, ginger, coriander seeds, cumin seeds, poppy seeds, green cardamom, cloves, and cinnamon stick.

In a pan, heat oil and add mustard seeds, allowing them to splutter.

Add curry leaves and green chilies to the pan, sautéing briefly.

Stir in the prepared masala paste and cook until fragrant.

Add red chili powder and turmeric powder, mixing well.

Incorporate the corn pieces and tamarind juice, stirring to combine.

Add salt to taste and water, bringing the mixture to a boil.

Reduce heat and simmer until the corn is cooked through.

Garnish with coriander leaves before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens