Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Yummy yogurt sauce for corn on the cob.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Break or cut each corn cob in half. Heat vegetable oil in a large skillet over medium heat and pan-fry corn until golden brown on all sides, about 10 minutes, turning often. Remove corn.

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  • Pulse onion, garlic, and ginger to a smooth paste in a food processor; mix in curry leaves, cumin seeds, chili powder, and sugar. Cook paste in the hot oil over medium-low heat until the oil begins to separate, stirring often, about 10 minutes.

  • Remove skillet from heat and let the paste cool; stir in the yogurt. Return corn to yogurt sauce and spoon sauce over corn to serve.

Nutrition Facts

162 calories; protein 7.2g; carbohydrates 29.1g; fat 3.5g; cholesterol 3.7mg; sodium 63.2mg. Full Nutrition
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