Ingredients:

• 2 Corn cobs
• 1 Tomato chopped fine
• 1 tbsp – coriander, chopped fine
• 1/4 cup – Tamarind juice
• 1 tsp – Red Chilli
• 1/2 tsp – Dhania (coriander seed) powder
• 1/4 tsp – Turmeric powder
• 2 tsp – Sugar
• salt to taste
• 1 tbsp – gram dal
• 1/2 tsp – each cumin and Mustard Seeds
• 1 tbsp – oil
• 2 cups – plain boiled Rice
• 1 tsp – Butter

Method:

1. Break the corn cobs into 1.5″ chunks.
2. Pressure cook till tender. Keep aside.
3. Heat oil in a heavy pan. Add the gram dal and stir.
4. Add the cumin and mustard seeds and wait to splutter.
5. Add the tamarind juice, all dry masalas, sugar and salt.
6. Bring to a boil and simmer for 5 minutes.
7. Add the corn cobs, coriander and stir.
8. Cover and simmer on low till the gravy becomes thick.
9. The masala should coat the corn pieces well.
10. Dot the hot boiled rice with butter.
11. Serve the masala corn hot with the rice.

Recipe courtesy of Sify Bawarchi