Corn Curry

Corn Curry – a delicious curry dish I grew up eating, often served during the monsoon season.


  • 4 Cobs of Corn
  • ½ cup Cilantro (not packed)
  • ½ cup fresh Coconut (not packed)
  • 1 tbsp. Cumin seeds
  • 1 Green Chili
  • 1tbsp. Coriander seeds (optional)
  • 4 Garlic Pods
  • 3 tbsp. Oil
  • 10 to 12 Curry Leaves
  • 1 tsp. Mustard Seeds
  • 1 Cup Coconut Milk (any good store brand would work)
  • 2 Cups Corn Stock
  • ½ Lemon Juice – to taste
  • Salt to taste


  1. Take a 5-quart pot and add 3 litres of Water.
  2. Clean Corn, cut into 3” pieces, add to boiling water and boil for a 5 minutes – keep aside
  3. Drain the Corn and save 2 cups of the Corn stock
  4. Grind Masala: Cilantro, Coconut pieces, Chili, Garlic, Cumin and Coriander (optional) – keep aside
  5. Heat Oil
  6. To this add Mustard seeds and Curry Leaves, when Mustard seeds start to pop add grinded masala
  7. Cook this for about 5 minutes and add the boiled Corn give it another couple of minutes and add the Corn stock
  8. Let this cook till corn is nearly done and add the Coconut milk.
  9. Add salt to taste
  10. Finish the dish with juice of Lemon

Serve with fluffy Rice.