After using sweet corn in this uggani and baby corn in this masala curry, I’m combining both of these corns in a rice dish today. Recipe idea is from a Telugu cooking show. Original recipe used baby corn and rajma (red kidney beans), but I put some sweet corn that I had in the fridge.
If you have cooked rice and beans on hand, this dish takes literally minutes to complete. I made this for my lunch today. I had very little time to cook before I had to go pick my daughter from her play school. As I said this is a super quick dish to make if you have everything ready. I was able to cook, click and then go pick my daughter right on time.
It is very lightly spiced with just green chilies and a little bit of garam masala. But feel free to make it spicy by adding red chili powder and other spice powders. I used brown basmati rice because that’s what I had in the fridge, but white basmati would be equally delicious.