Hariyali Makai Curry
by Tarla Dalal
21 Nov 2007
This recipe has been viewed 32953 times
Succulent corn kernels cooked in spicy green gravy.
Hariyali Makai Curry recipe - How to make Hariyali Makai Curry
Preparation Time: Cooking Time: Total Time:
Serves 4.
1 1/2 cups boiled white corn kernels
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
2 cardamoms (elaichi)
25 mm (1") piece of cinnamon (dalchini)
2 tsp cornflour
1 1/2 cups coconut milk
3 tbsp oil
salt to taste
To be ground into a paste
2 cups fresh coriander (dhania)
3 green chillies
1 tsp lemon juice
1/4 cup freshly grated coconut
Method
- Main Procedure
- Heat the oil in a pan, add the bayleaf, cloves, cardamom and cinnamon. Let them crackle.
- Add in the ground paste and fry till the oil separates.
- Mix the cornflour with coconut milk and add to the mixture. Simmer till the gravy thickens.
- Add in the corn and cook for 2 minutes before switching off the flame.
- Serve hot.
Nutrient values per serving
| Energy | 472 cal |
| Protein | 5.4 g |
| Carbohydrates | 23.3 g |
| Fiber | 11.4 g |
| Fat | 40.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 732.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 15.3 mg |
| Folic Acid | 26 mcg |
| Calcium | 30.2 mg |
| Iron | 1.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 8.1 mg |
| Potassium | 114.9 mg |
| Zinc | 0.3 mg |
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