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.
3.In a pan, add oil toast capsicum for 2mins, set aside. In the same pan add remaining oil - add the items under 'to temper' then add onion saute till it turns slightly browned.
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.
Serve hot with rotis or with any mild pulaos. Best when served after resting it for atleast 15mins so that the flavour gets well blended with corn and capsicum.
- 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.
Labels: Gravies for Rotis, Sweet Corn Recipes