Kadhi Corn

• corn
• salt
• coconut milk
• vesan (gram flour)
• Haldie (tumeric powder)
• zeera
• garlic
• green chillies

1. Boil the corn - not overcooked - with some salt
2. In a different bowl take out the coconut milk, add to it 2 same cans of water. If the coconut milk is not so thick add only one and a half cans of water.
3. In the mixture add 2 table spoons full of vesan (gram flour). Salt to taste, Haldie (tumeric powder).
4. Heat up a pan - add oil. Once warm add zeera, garlic and 2-3 green chillies which have been split in half. Once they start to brown stir in the liquid mixture. You must mix the coconut and water so that there are no lumps. Once the mixture boils and reduces a little put the corn in and let it cook for 15-20 minutes.
5. If the corn is canned - do not boil. Boil only if it is on the cob and fresh or frozen.

corn, salt, coconut milk, tumeric powder, zeera, garlic, green chillies

Taken from www.epicurious.com/recipes/member/views/kadhi-corn-50056499 (may not work)