Indian-Style Corn on the Cob in Onion and Yogurt Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Yummy yogurt sauce for corn on the cob. Ingredients:
4 ears corn on the cob, husks and silk removed |
1/4 cup vegetable oil for frying |
1 onion, coarsely chopped |
2 cloves garlic, coarsely chopped |
1 (2 inch) piece fresh ginger, peeled and coarsely chopped |
1/2 teaspoon ground turmeric |
6 fresh curry leaves, or more to taste (optional) |
1/2 teaspoon cumin seeds |
1/2 teaspoon chili powder |
1/2 teaspoon white sugar |
1 cup plain yogurt |
Directions:
1. Break or cut each corn cob in half. Heat vegetable oil in a large skillet over medium heat and pan-fry corn until golden brown on all sides, about 10 minutes, turning often. Remove corn.
2. Pulse onion, garlic, and ginger to a smooth paste in a food processor; mix in curry leaves, cumin seeds, chili powder, and sugar. Cook paste in the hot oil over medium-low heat until the oil begins to separate, stirring often, about 10 minutes.
3. Remove skillet from heat and let the paste cool; stir in the yogurt. Return corn to yogurt sauce and spoon sauce over corn to serve.
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