2 corn cobs
1 tomato chopped fine
1 tbsp. coriander chopped fine
1/4 cup tamarind juice
1 tsp. red chilli
1/2 tsp. dhania (coriander seed) powder
1/4 tsp. turmeric powder
2 tsp. sugar
salt to taste
1 tbsp. gram dal
1/2 tsp. each cumin and mustard seeds
1 tbsp. oil
2 cups plain boiled rice
1 tsp. butter
Method
Break the corn
cobs into 1 1/2" chunks.
Pressure cook
till tender. Keep aside.
Heat oil in a
heavy pan. Add the gram dal and stir.
Add the cumin
and mustard seeds and wait to splutter.
Add the tamarind
juice, all dry masalas, sugar and salt.
Bring to a boil
and simmer for 5 minutes.
Add the corn
cobs, coriander and stir.
Cover and simmer
on low till the gravy becomes thick.
The masala
should coat the corn pieces well.
Dot the hot
boiled rice with butter.
Serve the masala
corn hot with the rice.
Note: You can use
tiny corn pierces or forks or your fingers to
hold the corn while eating it. Use corn which is
tender and juicy or it will become difficult to
eat while hot.
Variation: If you
still find it difficult to eat the cobs, remove
the kernels after boiling, and add to gravy.
Proceed as above.
