Corn in coconut and green chilli sauce

Name: Corn in coconut and green chilli sauce
Yield: Serves 4
Cuisine: India
Ingredients: 45 ml/3 tbsp sunflower oil or light olive oil; 45 ml/3 tbsp sunflower oil or light olive oil; 2.5 ml/½ tsp cumin seeds; 2.5 ml/½ tsp black or brown mustard seeds; Indian bread or vegetable curry, to serve; julienne strips of fresh red chilli, to garnish; Indian bread or vegetable curry, to serve; 450 g/1lb frozen corn, thawed and drained, or canned corn, drained and rinsed; 450 g/1lb frozen corn, thawed and drained, or canned corn, drained and rinsed; 1 medium onion, finely chopped; 2.5 ml/½ tsp ground turmeric; 2 fresh green chillies, chopped; julienne strips of fresh red chilli, to garnish; 5 ml/1 tsp salt, or to taste; 25 g/1 oz desiccated (dry unsweetened shredded) coconut

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

In this popular Maharashtrian side dish, Makki Usli, golden corn kernels are bathed in a thick coconut sauce enhanced by the nutty taste of mustard seeds and aromatic fresh chillies. It tastes wonderful served on its own with bread, or with any simple vegetable curry.

Ingredients

45 ml/3 tbsp sunflower oil or light olive oil
2.5 ml/

Asia
India
Maharashtra
Side dish
Vegan

Method

Heat the oil in a frying pan over a medium heat, and add the mustard seeds followed by the cumin. Stir briefly, then add the onion and fry for 6–8 minutes, until soft.
Stir in the turmeric, then add the corn and the salt. Pour in 250ml/<