Ingredients:

• 2 cups – corn, cooked
• 1/2 – coconut, grated
• Coconut milk, extracted from one Coconut
• 3 tbsp – Yoghurt
• 4-5 flakes – Garlic
• 1 bunch – cilantro, chopped
• 4-5 – Green chillies
• 4-5 – Curry leaves
• 1 tbsp – oil
• A pinch of Garam Masala
• Salt to taste

Method:

1. Grind coriander leaves, green chillies, garlic and grated coconut to a fine paste.
2. Beat curd and coconut milk together.
3. Heat oil in a vessel and add curry leaves.
4. Add the ground paste and saute for two minutes.
5. Add the prepared buttermilk and salt.
6. Bring to a boil and add a pinch of garam masala.
7. Add the cooked corn to the gravy.
8. Cook on low flame till the gravy thickens.

Recipe courtesy of Sify Bawarchi