Makai Kari (Corn Curry)
| Yield: | 4 Servings |
| Categories: | India, Vegetables |
| 2 | tb | Cashew nut pieces; broken |
| 1 | tb | Peanuts; roasted, skinless |
| 1 | tb | Coconut flakes;unsweetened |
| 1 | ts | White poppy seeds |
| 1 | md | Onion |
| 1 | Ginger piece; fresh 1/4" | |
| 2 | lg | Garlic cloves |
| 1 | Green chilli pepper; deseeded if desired | |
| 3 | tb | Vegetable oil |
| 1/2 | ts | Black mustard seeds |
| 8 | Dried curry leaves; up to 10 | |
| 1 | ts | White sesame seeds |
| 1 | md | Tomato |
| 1/4 | ts | Coriander seeds; ground |
| 1/4 | ts | Cumin seeds; ground |
| 1/2 | ts | Black Pepper; ground |
| 1/2 | ts | Tumeric; ground Salt, to taste |
| 1/4 | ts | Sugar |
| 3 | c | Corn kernels |
| 1/4 | c | Yogurt; plain, diluted with |
| 1/4 | c | -Water |
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