Corn tadka, as the name suggests, is self-explanatory. The dish is made of corn with tadka to it. It is a simple and quick recipe to make.
I usually use sweet corn for this dish, but you can also use a corn which is not sweet. When using unsweet corn or desi corn, balance the dish by adding ½ tsp sugar to it. This dish is a fine blend of sweet, spicy and the slight tangy taste from the squeezed lime. This makes it just perfect.
Sometimes the only thing left in my refrigerator has been corn. And not having time to grocery shop immediately, I usually end up making this recipe. It is a great breakfast which I make on regular basis. This is my mother’s recipe which I hope am doing a justice to.
About Corn Tadka
Corn tadka is a perfect choice for times when you don’t want to make an elaborate and time-consuming dish. Serve it hot and your dish will be talk of the party.
Back home in Kolhapur whenever my mother use to make this dish she would grate raw corn rather than use whole corn kernel. And they would just turn out to be of perfect consistency. But the corn I get in USA has lot of water content and when I grate them raw it just becomes a big milky mess. Hence, I first boil the corn in a pressure cooker with 3/4 tsp salt and water added to it. And to get the feeling of nostalgia and trying to recreate the taste and texture like my mother’s recipe, I later grind them in the mixer. But, here I have not ground the corn kernels but used them as whole.
So, try out this corn tadka recipe and let me know if this was your tummy to heart moment…
260g corn kernels, boiled
2 tbsp Oil
1/2 tsp mustard seeds
3/4 tsp cumin seeds / jeera
100g onion, sliced
5 medium size green chilli, chopped
10 curry leaves
1/2 tsp salt
1/3 cup cilantro (coriander), chopped
1/4 tsp turmeric powder
1 lemon (optional)
- In a wok / pan add oil and heat it.
- Once the oil is hot enough add mustard seeds. Heat mustard seeds till they crackle.
Note : crackling of mustard seeds is necessary as it is an indication that they are no longer raw.
- Next add cumin seeds and repeat the same crackling of seed process.
- Add green chilli and curry leaves. Sauté till they become slightly crispy.
- Add turmeric powder and stir it.
- Next add sliced onion and sauté till it becomes translucent.
- Add corn kennels, salt and coriander. Blend everything together.
- Cook on medium flame for 7 minutes or till the water is evaporated from the mix. Your corn tadka is ready to be served. You may optionally garnish it with grated coconut.