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Boom-de-yadda
There were never any "good old days" — they are today, they are tomorrow
recipe: Lexi's not-really-New-Delhi-style corn with coconut milk 
14th-Jun-2008 09:36 pm
food, Bascove peaches
Adapted from a recipe for squash poriyal (stir-fried summer squash) in Suvir Saran's Indian Home Cooking.

Ruthlessly, brutally de-authenticized for your convenience and pleasure. *grin*

On my pantry cooking scale*, this isn't quite Pure Pantry, as it calls for frozen corn, so I'll put it in the Pantry On Ice section.

Lexi's Not-Really-New-Delhi-Style Corn with Coconut Milk

Ingredients:
1-1/2 tablespoons grapeseed oil, coconut oil, or ghee
1-1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1/8 tsp turmeric
1 whole dried red chiles
1/4 fresh hot green chile, chopped
6 fresh or 8 frozen curry leaves, torn into pieces

1 pinch hing (asafetida (optional [but highly recommended]))
1/4 cup shredded unsweetened coconut
1 pkg (16 oz) frozen corn
1 small can coconut milk (165 ml/5.6 oz) [I use Chaokoh]
1/4 teaspoon salt, or to taste

Combine the oil and mustard seeds in a large wok, kadai, or frying pan over medium-high heat. Cover (the mustard seeds pop and splatter and will go all over the kitchen if you don't) and cook until you hear the mustard seeds crackle, about 30 seconds to 1 minute.

Add the cumin seeds, turmeric, dried and fresh chiles, and curry leaves, and the hing if using. (Stand back; the curry leaves spit when they hit the oil.) Turn the heat down to low, add the coconut, and cook uncovered, stirring, until the coconut begins to turn golden brown, probably less than 1 minute.

Add the corn and turn the heat back up to medium-high. Stir to mix corn with the spices. Add coconut milk and mix. Then cook, stirring occasionally, for 5 minutes. Add the salt and cook, stirring, until the corn is tender but still has some bite, 3 to 4 minutes longer.
Taste for salt and serve hot.


Serve with rice, dal, and tortillas or chapatis.

*Which I ought to write up one of these days.
Comments 
15th-Jun-2008 05:26 pm (UTC)
Oh man, that sounds good. I'd need to figure out where I can find frozen curry leaves. I either have or can get everything else, even the asafoetida.
15th-Jun-2008 07:55 pm (UTC)
I think I have some references saved or bookmarked for decent sources for frozen curry leaves. We're about to head out for errands and lunch, but when we get back I'll see what I can find and post an update.

After the rude shock of the Berkeley Bowl being completely out of curry leaves recently, the last time I went I got 3 bags worth — 1 to use fresh and 2 to freeze, for backup in case they run out again.

Been meaning to get down to Fremont to check out the Indian groceries there...
16th-Jun-2008 01:47 am (UTC)
We have a pretty large Indian community here and an Indian grocery close by. I'm sure I can find some if I try.
15th-Jun-2008 07:56 pm (UTC)
Fuckin' delicious, it was!
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