Recipe - Makai Kari (Corn Curry)

2 tablespoon Cashew nut pieces; broken
1 tablespoon Peanuts; roasted, skinless
1 tablespoon Coconut flakes;unsweetened
1 teaspoon White poppy seeds
1 md Onion
1 Ginger piece; fresh 1/4"
2 lg Garlic cloves
1 Green chilli pepper;
deseeded if desired
3 tablespoon Vegetable oil
One half teaspoon Black mustard seeds
8 Dried curry leaves; up to 10
1 teaspoon White sesame seeds
1 md Tomato
One fourth teaspoon Coriander seeds; ground
One fourth teaspoon Cumin seeds; ground
One half teaspoon Black Pepper; ground
One half teaspoon Tumeric; ground
Salt, to taste
One fourth teaspoon Sugar
3 cup Corn kernels
One fourth cup Yogurt; plain, diluted with
One fourth cup Water

"Traditionally made with corn, this dish can also be made with mixed
vegetables." Anne's note: this dish is Tamil (southern Indian in origin) as
shown by the name, "kari" which has been anglicized to "curry".

In a large heavybottomed skillet over low heat, dry roast together the
cashews, peanut, coconut and poppy seeds until the cashews have brown
specks (a few minutes). Remove from heat and let cool slightly. In the
container of a food processor or blender, coarsely chop together the onion,
ginger and garlic. Add the chilli and roasted cashew mixture and mince
well. In a large heavy bottomed skillet, warm the oil over medium heat. Add
the mustard seeds, curry leaves and sesame seeds. As soon as the mustard
seeds sputter, add the minced onion mixture and saute together until
lightly browned (7 to 8 minutes). Whirl the tomato to a puree in the
blender. Add to the pan with the coriander, cumin, black pepper, tumeric,
salt and sugar and cook for 5 to 6 minutes. Add the corn, mix well and cook
for 7 minutes. Stir in the diluted yogurt, cover, reduce heat to low and
cook for 20 minutes, stirring occasionally. Serve hot.

Serves:4 Source: _From Bengal to Punjab: The Cuisines of India_ by Smita
Chandra Meal Mastered by Anne MacLellan

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip