Corn – Coconut Milk Sauce


1/2 cup corn/ cholam
1 cup thick coconut milk
1 green chilly, slit into two and remove seeds
1/4-1/2 tsp ginger, crushed
1 pinch asafoetida
1 tbsp coriander leaves, chopped
salt to taste
1/4 tsp mustard seeds
1 tbsp ghee


  1. Heat ghee in a pan and splutter mustard seeds. Add asafoetida, slit green chilly, ginger and corn and saute well.
  2. Add coconut milk to this and cook at low flame for 8-10 minutes.
  3. When corn gets cooked, add salt and mix well. 
  4. Add chopped coriander leaves and remove from flame. Serve with basmati rice…


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