Sweet corn is my family’s best friend and so we store a pack of it in the freezer on most days. The sweet and juicy corn has all the potential to be a wonderful snack like this sweet corn chaat. And it happens every time my little kindergartner asks for “something to eat” intermittently. Because my mom-y mind always schemes for some healthy things as snack for kid’s such untimely hunger craves. Just boiling sweet corn in water for few seconds and seasoning it with salt and pepper with a dollop of butter would also serve the kids as after school snack. Sounds so much good, wonderful and healthy. Isn’t it? Thank you sweet corn for being so generous just like that. But today I am presenting sweet corn kurma which is equally wonderful as a side dish with chapati.
When creativity runs wild in your mind, making variations and bringing in kurma in new form is very much enjoying. Like the way I did here. Sweet corn kurma has fennel seeds as most flavor infusing spice. It is ground with coconut, tomato, green chillies in a smooth puree form. This forms the basic thickening agent of this kurma. You can either use fresh grated coconut or desiccated one, both taste equally good.
The sweet corn, which is sweet by nature has to harmoniously combine with other tastes like sour, spice and salt. Which is why I have used tomato and green chillies plus red chilly powder both. Because after all it is a chapati side dish which is suppose to be little spicy to my mouth. I cannot wind up without the mention of capsicum here. Capsicum which is simply roasted in pan for few seconds and topped over the kurma is absolutely delicious. Because it still has the crunch and hasn’t turned soggy. Amazing!! Try yourself to believe.