Drumstick Sweet corn curry

 

Ingredients

For the Curry:

12-15 pieces drumsticks

sweet corn 1/3 cup

water 1 cup

For the Coconut Paste:

1/4 cup Fresh Grated Coconut

green chilies 5-6 or as per taste

garlic cloves 10-12 ( optional)

Tempering:

oil   2 tbsp

mustard seeds 1/2 tsp

chana dal 1 tsp

dry red chili 1

curry leaves 1-2 sprigs

onion chopped  1/2 cup

turmeric pdr 1/4 tsp

salt to taste

coconut milk 1 cup

fresh coriander leaves chopped 1-2 tbsp                                                                                                

Preparations 

In a pan, add water and drumstick pieces. Cover and cook until they are half done. Then, add sweet corn and cook both until soft. 

Drain the cooked drumsticks and corn. Use the strained water to prepare fresh coconut milk by grinding it with grated coconut.

Add chopped onions and sauté until they soften slightly. No need to brown them.

Add cooked drumsticks, sweet corn, ground coconut paste, turmeric, half of the chopped coriander leaves and mix well. Cover and let it simmer for 3–4 minutes. 

Pour the freshly extracted coconut milk (using the reserved veggie broth), stir gently, cover, and let the curry cook on low flame until it thickens slightly and everything comes together. 

Finally, add salt and garnish with freshly chopped coriander. Serve hot with steamed rice—every bite is pure bliss. 

 

In a blender, grind the fresh coconut, green chilies, and garlic into a fine paste.

 

Heat oil in a pan. Add mustard seeds, then chana dal, dry red chili, and curry leaves in order. Sauté until fragrant. 

 

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