South Indian Style Corn Rice

Step 1: Prepare the Masala Powder

Heat 1 tablespoon of oil in a pan. Add 1 teaspoon of coriander seeds, 1 tablespoon of peanuts, 1 tablespoon of moong dal, 1 tablespoon of chana dal, 1 tablespoon of urad dal, 5-6 curry leaves, 1 teaspoon of cumin seeds, 0.5 teaspoon of black peppercorns, and 2-3 dried Kashmiri red chilies. Sauté these ingredients for 2-3 minutes until aromatic and lightly roasted.

Step 2: Blend the Masala

Transfer the sautéed ingredients from the pan into a blender. Blend them into a coarse masala powder. Set aside.

Step 3: Cook the Corn

In the same pan, heat another 1 tablespoon of oil. Add 1 teaspoon of mustard seeds and let them splutter. Then add 1 cup of corn kernels. Sauté the corn for 2-3 minutes.

Step 4: Combine with Masala and Rice

Add 1 teaspoon of salt and 2-3 tablespoons of the prepared masala powder to the corn. Mix well and cook for 1-2 minutes until the corn is coated with the masala. Add 2 cups of cooked rice to the pan and gently toss everything together until the rice is evenly coated with the masala.

Step 5: Garnish and Serve

Finally, add 1/4 cup of fresh chopped coriander leaves and give it a final mix. Your South Indian style corn rice is ready to be served.

• Adjust the amount of dried red chilies according to your spice preference.

• Ensure the rice is cooked and cooled before adding it to the pan to prevent it from becoming mushy.

• Serve with a side of raita or yogurt for a complete meal.

• Add other vegetables like carrots or peas for more nutrition.

• Use brown rice for a healthier alternative.

• Garnish with roasted cashews for extra crunch.