Corn – Coconut Milk Sauce (Cholam – Thenga Paal Sauce)

Ingredients for Corn – Coconut Milk Sauce (Cholam – Thenga Paal Sauce):

1. Ghee – 1 big spoon

2. Asafoetida powder – 1 pinch

    Mustard – ½ small spoon

3. Green chillies – 1, split into two

    Ginger crushed – ½ small spoon

    Corn – ½ cup

4. Coconut milk (1^st extract) – 1 cup

5. Coriander leaves chopped – 1 big spoon

Corn – Coconut Milk Sauce (Cholam – Thenga Paal Sauce) – Method of Preparation

1. Heat ghee and splutter mustard seeds. Also, add Asafoetida powder.

2. Add ingredients no: 3 to it and sauté well.

3. Add coconut milk and cook on a low flame for 8-10 minutes.

4. When the corn is well-cooked, add coriander leaves and turn the flame off.

5. Serve with cooked basmati rice.

Courtesy: Vanitha Magazine July 1-14, 2017

Read a few more corn recipes here. Click on the images in the gallery to read.