Sweet corn kadhi 1 cup skimmed milk yogurt 2 tbsp gram flour (besan) ½ cup sweet corn kernels (boiled) ¼ cup sweet corn (cream style) 2-3 green chillies (chopped) 1 inch piece ginger (chopped) 2 medium-sized onions (sliced) 1 tsp turmeric powder Salt to taste 1 ½ tsp oil ¼ tsp mustard seeds ½ tsp fennel seeds (saunf) ¼ tsp onion seeds (kalonji) 4 whole red chillies Grind ginger to a fine paste along with the chopped green chillies. Whisk skimmed milk yogurt with besan and turmeric. Stir in two cups of water and mix. Pour the yogurt mixture into a thick-bottomed pan and bring it to boil. Reduce the heat and gradually mix in the ginger and green chilli paste, sliced onion and sweet corn cream style. Stir well and cook for two to three minutes. Add sweet corn kernels and salt to the cooking kadhi. Add one cup of water. Simmer over medium heat for eight to ten minutes, stirring frequently or till it thickens to a curry consistency. Heat oil in a small tempering pan, add mustard seeds, fennel seeds, onion seeds and whole red chillies broken into two. Stir continuously and cook till the seeds start crackling. Pour this tempering over the sweet corn kadhi and immediately cover with a lid to trap all the flavours and aroma. Stir well and adjust salt. Serve hot with steamed rice.
