Gujarati Corn on the Cob Curry
By Meera Sodha
Published on 13 October 2022
At the age of eighty-three, my grandma has somewhat unreliable hips, but I’ve never seen her move so quickly to the dining table as when this curry is on the menu. It’s not just one of her favourites, it’s also on the A-list of curries for a lot of Gujaratis. There are no onions or garlic in this dish, but the ground peanuts, chickpea flour and yoghurt add a real depth of flavour and savoury nuttiness.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 60 g of chickpea flour, (gram flour)
- 6 corn cobs
- 5 tbsp of rapeseed oil
- 300 ml of greek yoghurt
- 1.5 tsp of salt
- 1.5 tsp of ground turmeric
- 1.5 tsp of chilli powder
- 1 tsp of sugar
- 120 g of peanuts, preferably red-skinned (plus extra to serve)
Method
Step 1
First grind the nuts to a fine consistency in a spice grinder or food processor and set aside.Step 2
Next, de-husk the cobs and pull off any silky strands. Make a deep horizontal cut halfway down each cob and break in half. Bring a pan of water to the boil, add the corn and boil for 6 to 8 minutes, until tender, then drain.Step 3
Put the oil into a large lidded frying pan over a 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 frequentlyStep 4
Add the yoghurt, salt, turmeric, chilli powder and sugar to the pan. Stir to mix, then increase the heat to medium. Slowly ladle in 600ml of water, stirring until you have a smooth consistency.Step 5
Put the sweetcorn cobs into the pan, cover with the lid and leave to heat through for around 5 minutes, until the sauce is the consistency of double cream. Transfer to a serving dish or individual bowls and scatter over some crushed peanuts. Serve with rice or chapattis and encourage people to get stuck in with their hands.