Name: Corn and White Pumpkin in a Cardamom-Coconut Milk Sauce (Makkai Parangikai Kari)
Yield: Serves 8
Cuisine: India
Ingredients: 2 fresh green Thai, cayenne, or serrano chiles, stems removed; ¼ teaspoon cardamom seeds from green or white pods; ¼ teaspoon black peppercorns; 1 tablespoon finely chopped fresh ginger; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 12 medium-size to large fresh curry leaves; 1 cup unsweetened coconut milk (see Tips); 1½ teaspoons coarse kosher or sea salt; 1 tablespoon canola oil; 1 teaspoon black or yellow mustard seeds; 1 pound white pumpkin, peeled, seeded, and cut into 1-inch cubes (see box), or the white inner rind of watermelon, cut into 1-inch cubes; 2 cups fresh or frozen corn kernels (no need to thaw if frozen)

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Kerala, in addition to being one of the top tourist destinations in the world for its lush green landscape, sensuous beaches, and unhurried way of life, is home to many of India’s spices. Cardamom trees brimming with plump pods, vanilla bean orchids, bunches of green peppercorn vines that get processed to make Tellicherry black peppercorns (the world’s best), black mustard seeds, and ginger all grow here and supply India’s unending thirst for spices. No wonder many of this state’s curries i