Masala Corn With Rice

 

Corn is a delicious vegetable that can you can have while it is still on the cob. You can grill the older cobs and get instant grilled corn on the cob or cook the tender ones and create mouthwatering recipes. Here is one such recipe. This is a completely vegetarian rice preparation. You can have this dish as a starter as well just omit the rice or have it as a main with the rice. You can quickly make them on the days you want to have veggie delights!

 

Ingredients –
2 cobs of corn
1 finely chopped tomato
1 tbsp. of finely chopped coriander
1/4 cup of tamarind juice
1 tsp. of red chilli
1/2 tsp. of dhania (coriander) powder
1/4 tsp. of turmeric powder
1 tsp. of butter
salt according to taste and 2 tsp. of sugar
1 tbsp. of gram dal also known as Bengal Gram Lentil
1/2 tsp. of cumin seeds
1/2 tsp. of mustard seeds
1 tbsp. of oil
2 cups of plain boiled rice

 

Preparation –

1. Break the cobs of corn into one and a half inch chunks and pressure cook till they become tender.
2. Fry gram dal in a pan with heated oil.
3. Next add mustard and cumin seeds and wait till they start to splutter.
4. Then add in the tamarind juice followed by all the dry masalas as well as sugar and salt.
5. Bring it to a boil and lower the heat so that it continues to simmer for 5 minutes.
6. Finally add the boiled cobs of corn along with coriander and continue to stir.
7. Cover the pan and let it simmer till the gravy starts to become thick.
8. Make sure that all the corn chunks are evenly coated with the masala.
9. Serve hot boiled rice with the masala corn. (place a few specs of butter on the boiled rice while it is still hot before serving it)

Note: Use tiny pierces, made of corn or forks or fingers to hold the corn while eating. Tender and juicy corn should be used to prepare this dish so that eating this dish while it is still hot becomes easier.