Gujarati Corn on the Cob Curry

We all love corn on the cob in the summer. It is great grilled with spicy butter or whatever spices you wish to add.

I saw a recipe on the Splendid Table website for corn on the cob curry and since I like all things Indian I just had to do it.

This recipe is from a new cookbook called Fresh India by Meera Sodha, and she tells that her 83 year old grandma moved quickly to the table when this curry was on the menu. It is a favorite of a lot of Gujaratis. It is different in that is uses no garlic or onions but peanuts, chickpea flour and yogurt. It is a complete meal using rice or Indian bread to sop up the curry.

It will probably not be served with your outdoor cookout of hamburgers and normal corn on the cob but it is good and certainly worth the effort.

From the Splendid Table

Gujarati Corn on the Cob Curry

You will need a food processor or spice grinder for the peanuts.

Ingredients:

1 cup unsalted peanuts, preferably red-skinned (plus extra to serve)

6 ears of corn

5 tablespoons canola oil

¾ cup chickpea flour (in most groceries and also called besan or gram flour)

1 cup plus 2 tablespoons plain Greek yogurt

1 ½ teaspoons salt

½ teaspoon ground turmeric

1 ½ teaspoons ground red chili

1 teaspoon sugar

Directions

First grind the nuts to a fine consistency in a spice grinder or food processor and set aside.

Next, husk the corn and pull off any silky strands. Make a deep horizontal cut halfway down each ear and break in half. Bring a pan of water to boil, add the corn,, and boil for 6 to 8 minutes, until tender, then drain.

Put the oil into a large lidded frying pan over low to medium heat and once hot, add the chickpea flour, stirring continuously to smooth out any lumps. After around 4 minutes it will start to turn a pinkish brown. When it does, add the ground peanuts, turn the heat right down, and cook for 5 minutes. Stirring frequently.

Add the yogurt, salt, turmeric, ground red chili, and sugar to the pan. Stir to mix, then increase the heat to medium. Slowly ladle in 2 ½ cups of water, stirring until you have a smooth consistency.

Put the ears of corn into the pan, cover with the lid, and leave to heat through for around 5 minutes, until the sauce is the consistency of heavy cream. Transfer to a serving dish or individual bowls and scatter over some crushed peanuts. Serve with rice or chapatis and encourage people to use their hands.