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Corn and Coconut Masala / Corn with Coconut and Coriander

By Jigna
Corn and Coconut Masala is flavorful, delicious, healthy, easy to make, and light yet filling.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine Indian
Course Appetizer, Side Dish, Snack
Diet Healthy, Jain, No Onion No Garlic, Vegan
Servings 4

Ingredients
  

For Coconut and Coriander Sauce

  • 40 g fresh coconut (about ⅓ cup)
  • ¼ cup fresh coriander leaves
  • 1-2 green chilis roughly chopped
  • 1-2 tablespoon water if needed

For Corn and Coconut Masala

  • Prepared coconut and coriander sauce
  • 500 g (about 3 cups) fresh or frozen sweet corn (I have used frozen)
  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • ½ teaspoon garam masala
  • 1 cup water or as required
  • Lime juice to taste (optional)

Instructions
 

Making Coconut and Coriander Sauce

  • Take coconut, coriander leaves, and green chilis in a blender jar. Blend into a smooth paste, add 1-2 tablespoon of water if needed.
  • Set the coconut and coriander sauce aside.

Making Corn and Coconut Masala

  • If you are using frozen corn, thaw them before using them in the recipe.
  • Heat oil in a pan and add mustard seeds.
  • After mustard seeds start crackling, add cumin seeds.
  • Allow cumin seeds to sizzle, and then add corn. Mix well.
  • Add salt, turmeric powder, and one cup of water. Mix well and bring the mixture to a boil.
  • Simmer the corn gently over medium heat for 8-10 minutes, stirring occasionally.
  • Then add prepared coconut and coriander sauce and stir well.
  • Add garam masala powder, and add little water if it is required. Mix well.
  • Continue cooking for 4-5 minutes or until the sauce has thickened.
  • Squeeze some lime juice to taste if you prefer, and mix well.
  • Turn off the heat. Transfer the corn and coconut masala to a serving bowl, and garnish with coriander leaves.

Serving Suggestions

  • Serve Corn and Coconut Masala hot or warm as you desire.
  • It can also be served on its own as it is full of flavors.
  • Or serve it as a side dish with another vegetable curry.
  • This recipe is quick and straightforward, so it can easily be made as a healthy snack in between meals.

Notes

  1. Corn: I have used frozen sweet corn for this recipe. But you can also use fresh corn if you prefer.
  2. Coconut: I highly recommend using fresh or freshly frozen coconut. But if you do not have fresh coconut, use unsweetened desiccated coconut instead.
  3. Coriander Leaves: It brings great flavor to the dish; use coriander leaves as fresh as possible.
  4. Green Chili: I have used only one small green chili to make the corn and coconut masala mildly spicy. But add more green chilis if you like your dish spicy.
  5. Garam Masala Powder: It adds authentic Indian flavors to this dish. However, you can skip this masala and keep your recipe mild and simple.
  6. Lime Juice: It adds a slight tang to the plate. You can squeeze lime juice into the whole dish and serve or serve corn and coconut masala with lime wedges. Also, add lime juice as per your taste preference.
  7. Scaling: This recipe can easily be halved or doubled.

Nutrition (Approximate Values)

Calories : 193kcalCarbohydrates : 29gProtein : 5gFat : 9gSaturated Fat : 6gPolyunsaturated Fat : 1gMonounsaturated Fat : 1gSodium : 42mgPotassium : 324mgFiber : 5gSugar : 7gVitamin A : 400IUVitamin C : 9mgCalcium : 9mgIron : 1mg
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