Makai kari (corn curry)
Yield: 4 Servings
Ingredients:
- 2 tb Cashew nut pieces; broken
- 1 tb Peanuts; roasted skinless
- 1 tb Coconut flakes;unsweetened
- 1 ts White poppy seeds
- 1 md Onion
- 1 Ginger piece; fresh 1/4"
- 2 lg Garlic cloves
- 1 Green chilli pepper; -deseeded if desired
- 3 tb Vegetable oil
- 1/2 ts Black mustard seeds
- 8 Dried curry leaves; up to 10
- 1 ts White sesame seeds
- 1 md Tomato
- 1/4 ts Coriander seeds; ground
- 1/4 ts Cumin seeds; ground
- 1/2 ts Black Pepper; ground
- 1/2 ts Tumeric; ground -Salt to taste
- 1/4 ts Sugar
- 3 c Corn kernels
- 1/4 c Yogurt; plain diluted with
- 1/4 c -Water
Instructions:
Traditionally made with corn, this dish can also be made with mixed
vegetables. Anne's note: this dish is Tamil (southern Indian in origin) as shown by the name kari which has been anglicized to curry . In a large heavy-bottomed skillet over low heat dry roast together the cashews peanut coconut and poppy seeds until the cashews have brown specks (a few minutes). Remove from heat and let cool slightly. In the container of a food processor or blender coarsely chop together the onion ginger and garlic. Add the chilli and roasted cashew mixture and mince well. In a large heavy bottomed skillet warm the oil over medium heat. Add the mustard seeds curry leaves and sesame seeds. As soon as the mustard seeds sputter add the minced onion mixture and saute together until lightly browned (7 to 8 minutes). Whirl the tomato to a puree in the blender. Add to the pan with the coriander cumin black pepper tumeric salt and sugar and cook for 5 to 6 minutes. Add the corn mix well and cook for 7 minutes. Stir in the diluted yogurt cover reduce heat to low and cook for 20 minutes stirring occasionally. Serve hot. Serves:4 Source: _From Bengal to Punjab: The Cuisines of India_ by Smita Chandra Meal Mastered by Anne MacLellan
