Masala Corn with Rice

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Masala Corn with Rice Ingredients

2 Corn cobs	2 ts Sugar
1 Tomato chopped fine	Salt to taste
1 tb Coriander chopped fine	1 tb Gram dal
1/4 c Tamarind juice	1/2 ts Cumin and mustard seeds
1 ts Red chilli	1 tb Oil
1/2 ts Dhania; (coriander seed)	2 c Plain boiled rice
; powder	1 ts Butter
1/4 ts Turmeric powder

Instructions for Masala Corn with Rice

Break the corn cobs into 1 1/2" chunks. Pressure cook till tender. Keep aside. Heat oil in a heavy pan. Add the gram dal and stir. Add the cumin and mustard seeds and wait to splutter. Add the tamarind juice, all dry masalas, sugar and salt. Bring to a boil and simmer for 5 minutes. Add the corn cobs, coriander and stir. Cover and simmer on low till the gravy becomes thick. The masala should coat the corn pieces well. Dot the hot boiled rice with butter. Serve the masala corn hot with the rice. Note: You can use tiny corn pierces or forks or your fingers to hold the corn while eating it. Use corn which is tender and juicy or it will become difficult to eat while hot. Variation: If you still find it difficult to eat the cobs, remove the kernels after boiling, and add to gravy. Proceed as above. Making time: 30 minutes Makes: 2 servings Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: RiceCuisine: Uncategorized

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