This South Indian-style corn rice is a flavorful and aromatic dish that combines the goodness of boiled corn with a special homemade masala. Perfect for a quick lunch or dinner, this recipe is easy to make and brings the authentic taste of South India to your plate. The addition of lemon and coriander leaves enhances the freshness and makes it even more delightful.
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Heat oil in a pan and add coriander seeds, chana dal, urad dal, curry leaves, black peppercorns, and sauté until aromatic.
Add red chilly powder and salt, mix well, and let it cool.
Blend the mixture into a coarse masala paste and set aside.
Heat oil in a pan and add mustard seeds. Let them splutter.
Add boiled corn and sauté for a minute.
Mix in the blended masala and stir well to combine.
Add boiled basmati rice and gently mix to coat the rice with the masala.
Squeeze lemon juice if desired and garnish with coriander leaves before serving.
Use freshly boiled corn for a better taste and texture.
Adjust the quantity of red chilly powder based on your spice preference.
Ensure the masala is blended to a coarse texture for a more authentic flavor.
Serve the rice hot for the best experience.
Can I use frozen corn instead of boiled corn?
Yes, you can use frozen corn. Just thaw and boil it before adding to the recipe.
What type of rice is best for this recipe?
Basmati rice is recommended for its aroma and texture, but you can use any long-grain rice.
Can I skip the lemon juice?
Yes, lemon juice is optional. It adds a tangy flavor but the dish will still taste great without it.
How can I make this recipe spicier?
Increase the quantity of red chilly powder or add finely chopped green chilies while sautéing the corn.
Can I store the blended masala for later use?
Yes, you can store the masala in an airtight container in the refrigerator for up to 2 days.
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