Corn Curry - Makayee Noo Curry

Corn Curry - Makayee Noo Curry

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Stacy Goodall


I love corn chowder. This Indian curry version sound fabulous with all the flavors! From a great little cookbook I found at the used bookstore, Indian Home Cooking by Suvir Saran and Stephanie Lyness.


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15 Min
20 Min
Stove Top



  • 1
    fresh hot green chile, stemmed and cut in half
  • 1/2 tsp
    cumin seeds
  • 1
    2-inch piece fresh ginger, peeled and cut into large chunks
  • 12
    fresh curry leaves (or 16 frozen), turn into pieces (optional)
  • 1/4 c
    fresh cilantro springs (with tender stems only)
  • 2 Tbsp

  • 1 c
  • 1 c
  • 3 Tbsp
    canola oil
  • 1 1/2 tsp
    cumin seeds
  • 1 tsp
    black mustard seeds (optional)
  • 3
    whole dried red chiles
  • 1/4 tsp
  • 6
    fresh (or 10 frozen curry leaves), torn into pieces (optional)
  • 1/8 tsp
    asafetida (optional)
  • 1 Tbsp
    all-purpose flour
  • 3/4 tsp
    salt, or to taste
  • 4 c
    fresh corn kernels (cut from about 6 ears) or frozen corn

How to Make Corn Curry - Makayee Noo Curry


  1. For the green paste, combine all of the ingredients in a small food processor and process to a paste. Set aside.
  2. Combine the milk and half-and-half in a 2-cup measure or small bowl.
  3. Combine the oil, cumin, and mustard seeds, if using, in a large saucepan over medium-high heat. Cover if using mustard seeds (they pop and splatter) and cook until the cumin turns golden brown or you hear the mustard seeds crackle, 1 to 2 minutes.
  4. Add the chiles, tumeric, and curry leaves and asafetida, if using, and stir. (Stand back if using curry leaves; they spit when they hit the oil). Immediately add the green paste and turn the heat down to low. Then cook, stirring 1 minute.
  5. Add the flour and cook, stirring, 1 more minute, scraping the bottom of the pan to keep the flour from sticking. Gradually add the milk mixture, about 1 tablespoon at a time at first, to make a smooth paste. Start to add the milk more quickly, adding the final cup all at once. Stir in the salt and the corn, and bring to a boil. Reduce the heat and simmer, uncovered, until the corn is tender, about 4 minutes. Taste for salt and serve hot.

Printable Recipe Card

About Corn Curry - Makayee Noo Curry

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Indian

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