Sweet Corn with Cumin, Curry Leaves & Chiles

Makkai Nu Shaak

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Corn grown in India is not the sweet variety that we so prize here in the United States. Often, when cooking Indian corn, the cook adds sugar—an ingredient I find unnecessary when sweet corn overflows the bins at grocery stores and farmers’ markets here during the summer months. Serve this with Pigeon Peas with Chiles and Jaggery and some fluffy rotis for a simple, healthy vegetarian dinner.