• 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.