Yummy yogurt sauce for corn on the cob.

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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

162.1 calories; protein 7.2g 15% DV; carbohydrates 29.1g 9% DV; fat 3.5g 5% DV; cholesterol 3.7mg 1% DV; sodium 63.2mg 3% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
07/04/2013
Prepared this precisely as written except that I couldn't find my Indian chili powder and had to substitute cayenne. We think it has at least as good an Indian flavor/savor as anything you'll find on most Indian restaurant menus. (Just needs a pinch of salt.) The method for preparing the corn is unique so far as I know and really adds to the dish. The only drawback is that fresh curry leaves aren't readily available and they add noticeably. One word of caution: if a corn kernel becomes detached it becomes a little bomb waiting to fire hot oil all over the place. Cook this outdoors if possible. Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/03/2013
Prepared this precisely as written except that I couldn't find my Indian chili powder and had to substitute cayenne. We think it has at least as good an Indian flavor/savor as anything you'll find on most Indian restaurant menus. (Just needs a pinch of salt.) The method for preparing the corn is unique so far as I know and really adds to the dish. The only drawback is that fresh curry leaves aren't readily available and they add noticeably. One word of caution: if a corn kernel becomes detached it becomes a little bomb waiting to fire hot oil all over the place. Cook this outdoors if possible. Read More
(1)
Rating: 5 stars
08/25/2012
This was absolutely delicious! The sauce tastes great with corn. It was pretty easy to make and very tasty! Read More