Ingredients:

• Diced baby Corn – 1 cup
• Besan 1 tbsp
• Haldi powder 1/2 tsp
• Buttermilk 1 cup
• 1 Cream of Corn soup packet
• Ginger and Green chilli paste – 1tsp
• Red Chillies – 2
• Oil – 1 tbsp
• Salt to taste
• Coriander leaves – 2 tsp
• Jeera – 1/2 tsp

Method:

1. Cook diced corn in 2 cups of water for 2 minutes. Cool, drain water and set aside.
2. Prepare the corn soup as per instructions on packet.
3. Meanwhile, blend besan, buttermilk, drained corn water, ginger-green chilli paste and salt in a bowl.
4. Heat oil in a kadai. When hot, add jeera, red chillies and fry.
5. Now add the besan-buttermilk mix and continue stirring.
6. As the kadi starts thickening, add the boiled baby corn.
7. After 2 minutes add the prepared corn soup. Stir till the kadi thickens.
8. Garnish with coriander leaves and serve hot with rice.

Recipe courtesy of Sumathy Subramaniam