Ingredients:
- 6 fresh ears corn , cut into 1-inch slices
- 2 garlic cloves
- 2 heaping tbsp shredded dried coconut
- water as needed
- 10 curry leaves
- salt to taste
Directions:
- Cook the corn in salted boiling water until it starts to soften. Drain and return to pan.
- In a food processor, blend the cilantro, chilies, ginger, garlic, and coconut to a paste. Add the paste to the corn with enough water to make a sauce. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Add the coconut milk and gently simmer for 5 minutes more.
- Meanwhile, melt the ghee or butter or heat the oil in a small skillet over medium heat and add the mustard seeds. When they start to pop (a matter of seconds), add the curry leaves. Remove from heat and pour over the corn-it will make a loud crackling noise, so stand back a little. Add salt and garnish with more cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.21 Kcal (868 kJ) | ||
| Calories from fat | 130.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.5g | 22% | |
|---|---|---|---|
| Cholesterol | 12.63mg | 4% | |
| Sodium | 19.57mg | 1% | |
| Potassium | 351.66mg | 7% | |
| Total Carbs | 19.89g | 7% | |
| Sugars | 3.83g | 15% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 3.67g | 7% | |
| Vitamin C | 7.9mg | 13% | |
| Iron | 1.7mg | 9% | |
| Calcium | 11.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 155.48 Kcal (651 kJ) | ||
| Calories from fat | 97.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.88g | 22% | |
|---|---|---|---|
| Cholesterol | 9.48mg | 4% | |
| Sodium | 14.69mg | 1% | |
| Potassium | 263.86mg | 7% | |
| Total Carbs | 14.92g | 7% | |
| Sugars | 2.88g | 15% | |
| Dietary Fiber | 2.66g | 14% | |
| Protein | 2.75g | 7% | |
| Vitamin C | 6mg | 13% | |
| Iron | 1.3mg | 9% | |
| Calcium | 8.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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