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