Coconut Corn Recipe

• 3 Corn Cobs
• 3 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tbsp Curry Leaves
• 2 Tomatoes (grated)
• 1 tbsp Gram Flour
• 2 cups Coconut Milk
• Salt (to taste)
• 2 tbsp Coriander Leaves (chopped)
• 4 Green Chilies (chopped)
• Salt (to taste)

• Immerse corns in water in a large saucepan and boil until the corn kernels turn soft. Remove and slice the corns into thick round pieces.
• Heat oil in a pan and crackle mustard seeds.
• Add curry leaves and fry for 1 minute.
• Stir in tomatoes and salt. Cook till the mixture thickens, on low flame.
• Mix coconut milk with gram flour in a bowl.
• Pour into the tomato mixture, along with corn, coriander leaves, and green chilies. Cook on medium flame until thickened.
• Serve hot.