If you are tired of familiar dishes like potatoes, peas, bhajis, or cheese, and want to try something new and very tasty, Rajasthani corn curry will be an excellent choice. In traditional Rajasthani cuisine, corn is used in many ways, but this special dish, made from grated corn or kernels simmered in a thick sauce of yogurt and spices, has a unique distinction.
Its taste—slightly sweet, spicy, and tangy—is liked by everyone. Preparing this dish is very simple and takes only 10 to 15 minutes. Below is a simple instruction on how to prepare this famous and aromatic Rajasthani snack at home.
For preparation, you will need: 2 fresh ears of corn (grated or lightly blended); 1/2 cup of freshly whipped yogurt; 1 tablespoon of besan; 2 tablespoons of ghee or vegetable oil; 1 teaspoon of cumin seeds and coriander seeds; 1/4 teaspoon of asafoetida; 1-2 green chilies (finely chopped); 1 inch of ginger (grated); 1/2 teaspoon of turmeric powder; 1 teaspoon of red chili powder; 1 tablespoon of coriander and cumin powder; 1/2 teaspoon of garam masala; 1/2 teaspoon of cardamom (crushed); salt to taste and finely chopped green peas for garnish.
First, peel the fresh corn cobs and grate them. If the cobs are tough, remove the kernels and lightly blend them without adding water.
In a bowl, mix the whipped yogurt with besan, turmeric, red chili powder, and coriander powder, stirring thoroughly to ensure there are no lumps.
Heat the ghee or oil in a pan. Sauté the cumin seeds, coriander seeds, asafoetida, cardamom, green chilies, and grated ginger for one minute.
Add the grated corn to the pan and fry over low heat, stirring constantly, for 4-5 minutes until the raw taste disappears.
When the corn starts to brown slightly, reduce the heat and pour in the yogurt and spice mixture. It is necessary to stir continuously so that the yogurt does not curdle. Add about 1/2 cup of water and salt. Cover with a lid and cook over low heat for 5-7 minutes, until the oil begins to separate from the substance itself.
After the sauce thickens and becomes creamy, sprinkle with garam masala and finely chopped green peas. Serve the hot Rajasthani corn curry with bajra flatbreads, puri, or paratha.