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About Corn In Yogurt Sauce
Kadhi is consists of a thick gravy based on gram flour (chickpea flour) and yogurt. Being a Gujarati, Kadhi is an essential dish in our diet, and we often make it with Rice or Khichadi. I have made this Corn Kadhi by inspiring from our Gujarati Kadhi. However, Corn in Yogurt Sauce is more filling and thicker than the traditional Gujarati Kadhi. It has more flavors, and the tempering or Tadka of Ghee makes this curry lip-smacking. Call this dish a curry or Kadhi; either way, this is our family favorite. It is healthy, filling, comforting, satisfying, and full of flavors. Serving this curry with Rice or Roti makes a complete meal, but we can also enjoy just a bowl of Corn Kadhi for a lighter meal.
Ingredients
Step by Step Directions
In a medium bowl, stir yogurt and chickpea flour together. Mix well into a smooth paste, and set aside.
Heat oil in a pan and add mustard seeds. As soon as mustard seeds begin to pop, add the cumin seeds.
When cumin seeds start sizzling, add grated ginger and saute for few seconds.
Then add yogurt and chickpea flour mixture, and mix well.
Add turmeric powder, coriander powder, cumin powder, and red chili powder. Mix well and cook the yogurt mixture on medium heat for 3-4 minutes or until the mixture thickens. Keep stirring constantly.
Once the yogurt mixture becomes thick, add corn, 1 cup of water, and salt to taste. Stir well.
Bring the mixture to a boil, turn the heat on medium-low and cover the lid.
Continue cooking on medium-low heat for 15-20 minutes or until corn kernels are cooked. Stir the curry in between to prevent it from sticking to the bottom of the pan.
In a small saucepan, heat ghee or butter over low heat and add dry red chili and Garam Masala.
Stir and cook for about 30 seconds.
Pour this tempering over the corn curry, mix well.
Stir in chopped coriander leaves, and turn off the heat.
Take the Corn Kadhi in a serving bowl and serve hot with Roti or Rice.
Serving Suggestions
We love to have this curry with Rice. But it goes well with Roti or Paratha as well. Corn In Yogurt Sauce and Jeera Rice makes a satisfying and filling meal. Corn Kadhi is delicious on its own, so enjoy a bowl of this curry as a soup for lighter lunch.
Storage for Leftovers and Reheating
This curry is best served on the same day. But if you have leftover, store it in the airtight container and refrigerate for up to two days. Corn Kadhi will become thicker after refrigeration, so warm it in the pan. And add a few splashes of water to adjust the consistency. Also, adjust the salt if needed after adding some water.
Helpful Tips
More Corn Recipes
Gajar Matar Sabji / Carrot and Peas Curry No Onion No Garlic Baby Potato Curry / Baby Potatoes In Yogurt Tomato Sauce Sweet Corn Masala Curry
