A one-dish wonder Indian recipe, with a great combination of corn, coconut, and yogurt.
Ingredients:
- ½ kg frozen corn kernels or two 250g tins of corn Click here to buy Corn Kernels
- 1 green chili, roughly chopped
- 1” piece fresh ginger, peeled and roughly chopped
- ½ cup grated coconut
- 8 plain tablespoons, unflavored yogurt
- 4 tablespoons besan (also known as chickpea flour)
- 1 teaspoon salt
- ½ teaspoon mustard seeds
- ¼ teaspoon asafoetida
- 8-10 curry leaves
- 3 teaspoons sesame seeds
- 2 tablespoons grated coconut
- 3 tablespoons coriander leaves, finely chopped
Instructions:
- Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit.
- If using frozen or fresh corn kernels, boil until cooked and soft. If using canned corn, drain.
- Take half corn and grind in a food processor or mixie with short pulses until roughly ground. Keep aside.
- Grind green chili, ginger, and ½ cup coconut with 4 tablespoons yoghurt, in a chopper or grinder until you get a thick paste.
- Mix corn, ground corn, remaining yoghurt, besan (chickpea flour) and coconut, ginger chili paste until nicely blended. Add salt and mix.
- Pour into an 8” by 8” baking dish or a casserole dish of similar size. Bake for 35-40 minutes or until lightly brown on top. Remove from heat.
- To temper, heat oil in a wok or frying pan on medium heat. Add mustard seeds, asafetida and curry leaves and stir. Add sesame seeds and cover for ½ minute.
- Pour tempered oil and spices evenly over baked corn. Garnish with grated coconut and coriander leaves. Serve with green coriander chutney.
Critical Ingredients:
The corn, coconut, bean, and yoghurt are critical. Ginger gives a nice flavour, and I wouldn’t drop it. You can simplify the recipe by substituting the green chili with ground red chili (cayenne) – about ½ a teaspoon should still give you adequate flavour. If you use dried (not sweetened) or desiccated coconut, soak it in milk for ½ hour in advance. In the tempering, just sesame seeds and mustard, in case you find locating curry leaves and asafoetida a challenge, also give a nice flavour. Just sesame seeds alone also will do, but increase the quantity slightly to 4 tablespoons.
