Corn Kurma

Makes : 2 to 3 serves


Boiled corn kernals – 1 cup

Onion – 1 big

Tomato – 1 big

Coconut – 1/3 cup (grated)

Fennel seeds – 1 teaspoon

Cumin seeds – 1 teaspoon

Ginger-garlic paste – 1 teaspoon

Kus-kus (kasa-kasa) - 1 tablespoon

Oil – 2 tablespoons

Coriander leaves – 2 teaspoons (finely chopped)


Chilli powder – 1 teaspoon

Coriander powder – 2 teaspoons

Garam masala powder – ½ teaspoon

Turmeric powder – ¼ teaspoon


Bay leaf – 2

Cloves – 2

Cinnamon – 1-inch piece


  1. Soak kus-kus in hot water for one hour.
  2. Heat one tablespoon of oil in a deep pan and add fennel seeds, cumin seeds and ginger-garlic paste, sauté till golden brown.
  3. Add chopped onions and all powders, saute for 2-3 minutes.
  4. Add chopped tomatoes and salt, saute till tomatoes get mushy and allow this cooked mixture to cool down.
  5. Meanwhile dry roast coconut in a pan on low heat until golden brown.
  6. Add the cooked onion-tomato mixture, soaked kus-kus and dry roasted coconut to mixer grinder jar and grind to a smooth paste.
  7. Heat the remaining oil in another deep pan, add the items mentioned under tempering and fry until golden brown.
  8. Add the ground paste and boiled corn, allow boiling for 2 to 3 mins.
  9. Garnish with coriander leaves and serve hot with roti or any pulav rice.

Note: If you are using frozen corn, defrost it by either keeping it outside or in defrost in microwave and use.