In the summer when corn is plentiful I always think about this flavorful corn dish. My cousin shared this recipe with me years ago – I have made it many times with both Indian and western meals (adjusting the amount of green chilies according to taste).
Curry leaves do add to the flavor of the dish but they are optional – they are the only ingredient you may need to buy from an Indian grocery store (if you don’t already have a curry leaf plant in your garden!).
1 large green chili
1 1/2 teaspoon cumin seeds (separated)
2 teaspoons grated ginger
13 curry leaves, approximately (separated)
1/2 cup cilantro leaves + more for garnish
2 tablespoons water
2 tablespoons oil
3/4 cup milk
3/4 cup half and half
1 teaspoon mustard seeds
3 whole dry red chillies
1/2 teaspoon turmeric
4 curry leaves
1 tablespoon flour
4 cups fresh cut corn or frozen
1 -1/2 teaspoons salt
Blend the green chili, 1/2 teaspoon cumin seeds, 2 teaspoons ginger, 8 curry leaves, 1/2 cup cilantro, water and oil into a paste.
Heat oil, add remaining 1 teaspoon cumin seeds and mustard seeds, and as the mustard seeds start to crackle add the dry red chillies and 5 remaining curry leaves . Stir and add the green paste, cook for about 1 minute. Add the flour and and stir till well blended. Add the milk & half and half very slowly to make a thick paste. Bring to a boil.
Add the corn and salt and cook for about 4 minutes .
Garnish with cilantro leaves.