Sweet corn is my fav either cupcorn or just as it is boiled. My lil one loves it too so I pick up a pack whenever I see it. Last month I wanted to try a kurma with it and it turned out great with the combination of capsicum.
The ingredients list may seem long as it is for most kurmas but trust me it is worth the teeny weeny roasting and grinding tasks.
1.Pressure cook corn for 2 whistles with enough water and salt. Keep aside. Soak kuskus in a tsp of milk, set aside. Dry roast coconut till slightly browned.
2.Saute tomato, green chilli in 1/2 tsp oil, once tomatoes turn mushy add it to the mixer along with green chilli,roasted coconut,fennel seeds, milk soaked poppyseeds. Grind it to a fine paste.Set aside.
4.Then add the coconut paste saute till raw smell leaves. Add chilli , garam masala powder and saute till the masalas are well blended. Then add little water(say 2-3 tbsp) to make it to running consistency..then add milk.
5.Allow it to boil for 3-5mins till oil seperates. If it becomes thick add little more water. Then add toasted capsicum and cooked corn. Allow it to blend with the masalas for 2-3mins. Then add coriander leaves and switch off.
- Adding milk is just to get a thick and creamier kurma, you can skip that too.
- Toasting and adding capsicum at the last stage is just to retain its crunchiness.
- Capsicum is purely optional but it gives a nice flavour to the kurma so I recommend adding it.
- You can also make it more thick and gravy kind.