Hi y’all am back as usual at the month end to publish few recipes in a row. My elder one is also at home for summer vacation. Off goes my time everyday, engaging him and the little one. And past three weekends, we had friends come home for dinner and it was lots and lots of cooking at home, but I truly had no time to capture the pictures.
I prepared this baby corn fry couple of weeks ago for our lunch. It was an experiment and it resulted as the way I wanted. It was an elaborate lunch that day .
Rice with Cabbage kootu, Murungaikkai Masala, Rasam, Chettinadu Babycorn fry and Yogurt
Chettinad Style Babycorn Stir Fry Recipe
1 1/2 cup cubed baby corn
1 1/2 tbsp Oil
few curry leaves
1/8 tsp ground turmeric
Salt (as per taste)
For the spice mix
2 to 3 Dry Red Chillies
1 1/4 tsp coriander seeds
1 tsp channa dhal
1/2 tsp jeera
1/4 tsp whole black pepper
1 1/4 tsp dry coconut
1/4 tsp raw rice
1. In a pan, without oil add the ingredients given under spice mix one by one, finally adding the dry coconut and raw rice. Saute for couple of minutes at low flame. Remove from heat and grind into fine powder.
2. In the same pan, add the oil and once it is hot, but not smokey, add the baby corn pieces and saute until the oil is completely absorbed by the baby corn(by this stage,here and there, you can find golden shades on the baby corn). Now, add the spice mix (as per taste- about 1 tbsp I added), turmeric powder, salt and saute until the spice mix is well coated on the baby corn and it is slightly crunchy on the outside. Add curry leaves in the middle of the process.
3. Serve it hot with rice and dhal or rasam.
Using fresh baby corn
Blanch the baby corn by dropping in boiling water for about 5 to 7 minutes(or even more) until they are 3/4 th cooked and firm. Remove and throw in a bowl of cold water. Drain and follow the above method.
Using canned baby corn
Drain completely and transfer the babycorn to a bowl. Wash thoroughly and proceed with the above method.