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    Home » Curry » Gravy Curries » Makai Ki Subzi (Rajasthani Corn Curry)

    Makai Ki Subzi (Rajasthani Corn Curry)

    Published: Apr 15, 2016 · Modified: Dec 12, 2019 by Pavani · Leave a Comment

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    BM# 63: Journey through the Cuisines 

    Week 2: Rajasthani Cuisine 

    Day 13: M for Makai Ki Subzi

    Today's dish is a very simple to make Rajasthani Makai aka corn curry. Corn is one of the extensively cultivated crops in Rajasthan. Corn is one of their staple foods and is used in various forms from flour to grits to whole corn.

    My first pick for the letter M was Malai Mirch. Gayathri made this for one of the previous BM and I bookmarked to try it. It has very few ingredients and is very quick and easy to make. But my husband is not a big fan of creamy milk based dishes and the calories in the dish scared me to try the dish just for myself.

    I found this Makai ki Subzi on Tarla Dalal's site. Even this dish is quick and easy to make. I always have frozen corn on hand, so this dish comes together in just about 15 minutes. Corn is cooked in a yogurt-besan mixture, almost like a kadhi but this dish is thick unlike liquidy kadhi. Serve it with rice or roti.

    Recipe from Tarla Dalal:

    Rajasthani Corn Curry

    Recipe to make Rajasthani Makai ki Subzi. With just a few ingredients, this curry comes together in no time and is great to serve with rice or rotis.
    Author: Pavani
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    Prep Time: 5 mins
    Cook Time: 20 mins
    Total Time: 25 mins
    Course: Side Dish
    Cuisine: rajasthani
    Servings: 23 serving

    Ingredients

    • 2 cups Corn Kernels, thawed if frozen
    • ¼ tsp Cumin seeds
    • ½ tsp seeds Nigella
    • 2 Chilies Green , finely chopped
    • ½ cup Yogurt , whisked (full fat preferred)
    • 1 tsp Besan chickpea flour /
    • ¼ tsp Turmeric
    • To Taste Salt
    • 2 tbsps Cilantro leaves, chopped

    To be ground to paste:

    • 1 Onion Small , chopped
    • ½ Ginger " piece, grated
    • 2 cloves Garlic , finely minced

    Instructions

    • In a small mixing bowl, combine besan (chickpea flour) and yogurt. Whisk well to make sure that there are no lumps. Set aside.
    • Grind onions, ginger and garlic cloves to a smooth paste.
    • Heat oil in a pan, add the cumin seeds and nigella seeds. Once the seeds start to splutter, add the ground onion paste and saute till it doesn't smell raw anymore and the onions turn light golden, about 6~7 minutes.
    • Now add the curd-besan mixture, turmeric and salt; mix well.
    • Bring the mixture to a boil, while stirring continuously. Add the corn kernels and mix well. Cook till the corn is heated through, about 3~4 minutes.
    • Serve hot, garnished with cilantro.

    Notes

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
    An InLinkz Link-up
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Srivalli

      April 15, 2016 at 11:00 am

      Such a simple yet delicious sounding dish pavani..I love how simple and elegant your picture is..

      Reply
    2. Usha Rao

      April 15, 2016 at 11:05 am

      Same pinch on the ingredient for M. Even I did makai/makkalu for M. Maki subzi is so simple and looks yummy. I think I can eat it without any accompaniment. Love the first picture and a nice moody shot.

      Reply
    3. The Solitary Writer

      April 15, 2016 at 11:40 am

      Guess what... we had cooked this last week. But it was in a different style 🙂 M -Men are from Mars

      Reply
    4. Gayathri's Cook Spot

      April 15, 2016 at 1:47 pm

      The dish sounds absolutely inviting Pavani. It looks so creamy..

      Reply
    5. vaishali sabnani

      April 15, 2016 at 1:56 pm

      Wonderful Pavani ! The corn curry looks delicious the ingredients in it can't ever fail. I remember that mirch , it was awesome !

      Reply
    6. Srividhya Gopalakrishnan

      April 15, 2016 at 3:56 pm

      interesting. Rich and creamy. So nice.

      Reply
    7. Suma Gandlur

      April 15, 2016 at 6:02 pm

      The curry looks creamy and colorful. I always have a stock of frozen corn packets but somehow have never made a curry based on it alone.

      Reply
    8. Sapana Behl

      April 15, 2016 at 7:25 pm

      Makai ki subzi looks so delicious with yogurt and besan and all those spices.

      Reply
    9. Amara Annapaneni

      April 17, 2016 at 1:06 pm

      Simple yet delicious curry, love the ingredients that went into the curry:)

      Reply
    10. Smruti Shah

      April 17, 2016 at 5:28 pm

      This is one of my favorite Rajasthani dishes. You made it so well. Loved the colors in your bowl!

      Reply
    11. Priya Suresh

      April 18, 2016 at 6:56 pm

      Curry looks highly creamy and very catchy, can have it simply with anything without any fuss.

      Reply
    12. Harini-Jaya Rupanagudi

      April 19, 2016 at 1:41 am

      My older one makes a dry sabji for herself but this creamy version is definitely worth making.

      Reply
    13. Kalyani

      April 20, 2016 at 1:28 pm

      loved the new take with Makai in a yoghurt thick sauce.. bookmarked ! we are fans of corn so this would make a good variation...

      Reply
    14. Sandhya Ramakrishnan

      April 25, 2016 at 2:43 pm

      With the availability of frozen corn, this should be so easy to make here in US. I am definitely going to try this recipe!

      Reply
    15. Global Tastes & Travels Inc.

      May 01, 2016 at 4:50 pm

      this creamy corn dish is one I can heartily dig into - in the summer when fresh corn is abundant would be fantastic also with fresh corn

      Reply
    16. Global Tastes & Travels Inc.

      May 01, 2016 at 4:50 pm

      this creamy corn dish is one I can heartily dig into - in the summer when fresh corn is abundant would be fantastic also with fresh corn

      Reply
    17. rekhas kitchen

      June 18, 2016 at 8:28 am

      creamy corn curry looks so delicious,the combination of the ingredients are so interesting.

      Reply

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