Corn In Yogurt Sauce or Corn Kadhi is tangy, spicy, and absolutely delicious. It has mild sweetness from the corn, and it is full of flavors. The recipe is straightforward and comes together within 30 minutes. The combo of this corn curry and rice makes a perfect comforting meal.
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About Corn In Yogurt Sauce
Kadhi is consists of a thick gravy based on gram flour (chickpea flour) and yogurt. Being a Gujarati, Kadhi is an essential dish in our diet, and we often make it with Rice or Khichadi.
I have made this Corn Kadhi by inspiring from our Gujarati Kadhi. However, Corn in Yogurt Sauce is more filling and thicker than the traditional Gujarati Kadhi. It has more flavors, and the tempering or Tadka of Ghee makes this curry lip-smacking.
Call this dish a curry or Kadhi; either way, this is our family favorite. It is healthy, filling, comforting, satisfying, and full of flavors. Serving this curry with Rice or Roti makes a complete meal, but we can also enjoy just a bowl of Corn Kadhi for a lighter meal.
Ingredients
- Corn Kernels: I have used frozen corn in the recipe. But if corn in season and you prefer fresh, use fresh corn kernels instead of frozen.
- Yogurt: Use plain yogurt for this curry, homemade or store-bought. But do not use Greek yogurt for this recipe. If you prefer this curry sour, use sour yogurt.
- Chickpea Flour: It is a base for the thick gravy and binds everything well. And there is no substitution of chickpea flour for this recipe.
- Spices: Use more or fewer spices as per your preference. Instead of red chili powder, you can use finely chopped green chili or chili paste. Do not leave out Garam Masala; it makes the dish flavorful.
Step by Step Directions
- In a medium bowl, stir yogurt and chickpea flour together.
- Mix well into a smooth paste, and set aside.
- Heat oil in a pan and add mustard seeds.
- As soon as mustard seeds begin to pop, add the cumin seeds.
- When cumin seeds start sizzling, add grated ginger and saute for few seconds.
- Then add yogurt and chickpea flour mixture, and mix well.
- Add turmeric powder, coriander powder, cumin powder, and red chili powder.
- Mix well and cook the yogurt mixture on medium heat for 3-4 minutes or until the mixture thickens.
- Keep stirring constantly.
- Once the yogurt mixture becomes thick, add corn, 1 cup of water, and salt to taste. Stir well.
- Bring the mixture to a boil, turn the heat on medium-low and cover the lid.
- Continue cooking on medium-low heat for 15-20 minutes or until corn kernels are cooked.
- Stir the curry in between to prevent it from sticking to the bottom of the pan.
- In a small saucepan, heat ghee or butter over low heat and add dry red chili and Garam Masala.
- Stir and cook for about 30 seconds.
- Pour this tempering over the corn curry, mix well.
- Stir in chopped coriander leaves, and turn off the heat.
- Take the Corn Kadhi in a serving bowl and serve hot with Roti or Rice.
Serving Suggestions
- We love to have this curry with Rice. But it goes well with Roti or Paratha as well.
- Corn In Yogurt Sauce and Jeera Rice makes a satisfying and filling meal.
- Corn Kadhi is delicious on its own, so enjoy a bowl of this curry as a soup for lighter lunch.
Storage for Leftovers and Reheating
- This curry is best served on the same day. But if you have leftover, store it in the airtight container and refrigerate for up to two days.
- Corn Kadhi will become thicker after refrigeration, so warm it in the pan. And add a few splashes of water to adjust the consistency. Also, adjust the salt if needed after adding some water.
Helpful Tips
- If corn is in season, you can use fresh corn instead of frozen.
- Use plain yogurt, homemade or store-bought, but do not use Greek yogurt.
- For the tangier curry, use sour yogurt.
- Mix yogurt and chickpea flour well into a smooth paste, and make sure not to have lumps.
- To make this Kadhi sweet and sour, add a teaspoon of sugar.
- Instead of red chili powder, you can also use chopped green chili or green chili paste.
- Tempering of Ghee enhances the taste of this curry, so do not skip it. However, you can use as little as 1tsp of Ghee instead of 1tbsp.
More Corn Recipes
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- Gajar Matar Sabji / Carrot and Peas Curry No Onion No Garlic
- Baby Potato Curry / Baby Potatoes In Yogurt Tomato Sauce
- Sweet Corn Masala Curry
Recipe Card
Corn In Yogurt Sauce (Indian Style) / Corn Kadhi
This Corn curry is very comforting, filling, satisfying, and delicious. It is easy to make and makes a perfect meal with rice.
Video
Ingredients
- 400 gm frozen corn kernels ((3 cups))
- 1 cup plain yogurt
- 3 tablespoon chickpea flour
- 2 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1- inch ginger peeled and grated
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 teaspoon red chili powder
- Salt to taste
- 1 cup water
For Tempering
- 1 tablespoon Ghee or butter
- 1 dry red chili
- 1 teaspoon Garam Masala powder
- ¼ cup fresh coriander leaves finely chopped
Instructions
- In a small mixing bowl, stir yogurt and chickpea flour together. Mix well to free from any lumps
- Heat oil in a pan and add mustard seeds.
- After mustard seeds start popping, add cumin seeds.
- When cumin seeds start sizzling, add grated ginger and saute for few seconds.
- Then add yogurt and chickpea flour mixture.
- Mix well and add turmeric powder, coriander powder, cumin powder, and red chili powder.
- Mix well and cook for 3-4 minutes or until mixture thickens.
- Add corn, water, and salt to taste. Stir well.
- Bring the mixture to a boil, turn the heat on medium-low and cover the lid.
- Continue cooking for 15-20 minutes or until corn kernels are cooked. Stir the curry in between to prevent it from sticking to the bottom of the pan.
- In a small saucepan, heat ghee or butter over low heat and add dry red chili and Garam Masala.
- Stir and cook for about 30 seconds.
- Pour this tempering over the corn curry, mix well.
- Stir in chopped coriander leaves, and turn off the heat.
- Take the curry in a serving bowl and serve hot.
Serving Suggestions
- We love to have this curry with Rice. But it goes well with Roti or Paratha as well.
- Corn in Yogurt Sauce and Jeera Rice makes a satisfying and filling meal.
- Corn Kadhi is delicious on its own, so enjoy this curry as a soup for lighter lunch.
Storage for Leftovers and Reheating
- This curry is best served on the same day. But if you have leftover, store it in the airtight container and refrigerate for up to two days.
- Corn Kadhi will become thicker after refrigeration, so warm it in the pan. And add a few splashes of water to adjust the consistency. Also, adjust the salt if needed after adding some water.
Notes
- If corn is in season, you can use fresh corn instead of frozen.
- Use plain yogurt, homemade or store-bought, but do not use Greek yogurt.
- For the tangier curry, use sour yogurt.
- Mix yogurt and chickpea flour well into a smooth paste, and make sure not to have lumps.
- To make this Kadhi sweet and sour, add a teaspoon of sugar.
- Instead of red chili powder, you can also use chopped green chili or green chili paste.
- Tempering of Ghee enhances the taste of this curry, so do not skip it. However, you can use as little as 1tsp of Ghee instead of 1tbsp.
Nutrition (Approximate Values)
Calories : 232kcalCarbohydrates : 32gProtein : 7gFat : 11gSaturated Fat : 7gCholesterol : 8mgSodium : 56mgPotassium : 505mgFiber : 4gSugar : 4gVitamin A : 382IUVitamin C : 8mgCalcium : 103mgIron : 2mg
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