How to make Sweet Corn Kadhi -
Delicious tangy Indian kadhi prepared with sweet corns and served as an accompaniment to rice.
This recipe is from the book Khazana Of Healthy Tasty Recipes.
Main Ingredients : Skimmed milk yogurt (स्किम्ड दूध की दही), Corn kernels (मकई के दाने)
Cuisine : Gujarati
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Moong Ki Dal Vegan Kadhi- SK Khazana Panchmeli Daliche Varan rajma
Sweet Corn Kadhi Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Sweet Corn Kadhi Recipe
Skimmed milk yogurt 1 cup
Corn kernels 1/2 cup
Creamed sweet corn 1/4 cup
Ginger 1 inch piece
Green chillies chopped 2-3
Gram flour (besan) 2 tablespoons
Turmeric powder 1 teaspoon
Onions sliced 2 medium
Salt to taste
Oil 1 1/2 tablespoons
Mustard seeds 1/4 teaspoon
Fennel seeds (saunf) 1/2 teaspoon
Onion seeds (kalonji) 1/4 teaspoon
Whole dry red chillies 4
Method
Step 1
Grind ginger and green chillies to a paste. Whisk skimmed milk yogurt with besan and turmeric powder. Stir in two cups of water and mix.
Step 2
Pour the yogurt mixture into a thick-bottomed pan and bring it to boil. Reduce the heat and gradually mix in the ginger-green chilli paste, sliced onions and sweet corn cream style.
Step 3
Stir well and cook for two to three minutes. Add sweet corn kernels and salt. Add one cup of water. Simmer over medium heat for eight to ten minutes, stirring frequently or till it thickens to a curry consistency.
Step 4
Heat oil in a small tempering pan, add mustard seeds, fennel seeds, onion seeds and whole red chillies broken into two. Stir continuously and cook till the seeds start crackling. Pour this tempering over the sweet corn kadhi and immediately cover with a lid to trap all the flavours and aroma. Stir well and adjust salt.
Step 5
Serve hot with steamed unpolished rice.
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