Kala’s Yellow Corn and Carrot Pulav

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January-March is the season for luscious yellow corn. It has a bland sweetish flavour and a crunchy texture which adds character to a dish. I have always loved sweet corn and chicken soup and wondered if I could get the same flavour with rice – and I could! I added coconut milk to give the rice rich flavour. It is a favourite in my house, and it goes very well with both vegetarian (Sweet and Sour Brinjal Masala, Dry Peas Curry) and non-vegetarian (Kala’s Chicken and Capsicum Curry, Kovilpatti Chicken Curry) side dishes. It is also a very attractive dish which can be served at festivals and to guests.

Kala’s Yellow Corn and Carrot Pulav

Nutritive Value

Tender yellow corn provides 125 Calories, 4.7g protein, and 1.9g fibre per 100g. The rice and the coconut milk contribute the most carbohydrates and fats to this pulav. The carrots provide a whopping amount of β carotene – 1,890 µg per 100g. This vegan dish is high in energy, moderate in fat, and rich in antioxidants.

Ingredients

  • 1 C Basmati Rice
  • ½ C Fresh Yellow Corn
  • ½ C diced Carrots
  • 2 Green Chillies, deseeded and diced
  • 1 medium Onion, diced
  • 1 T diced Garlic
  • ¼ tsp Ajinomoto
  • ½ C thick Coconut Milk
  • 1 ½ tsp Salt
  • 3 T flavourless Vegetable Oil
  • 2 C Water
  • ¼ C diced Coriander Leaves, optional

Method

  1. Wash and drain the rice in a colander.
  2. Boil the corn in 1 cup of water or microwave the corn for 3 minutes in ¼ cup of water. Discard the water.
  3. Heat a large, heavy-based pan that has a tight-fitting lid.
  4. Add the oil. When hot, add the garlic and chilli, and fry. After a minute, add the onion, Ajinomoto, and carrot, and fry till the onion is translucent.
  5. Add the water, coconut milk, and salt. Bring to boil.
  6. Add the rice and the cooked corn. Bring to boil again.
  7. Lower heat. Cover, and cook till all the water is absorbed and the rice is fluffy.
  8. Sprinkle coriander leaves when serving, if you wish

Notes

  1. I always use reconstituted coconut milk. It helps to arrive at thick, medium, or thick consistency. Additionally, you can store the milk powder in an airtight container at room temperature for even a few weeks after the package is opened.
  2. I use sunflower oil supplemented with rice bran oil for its neutral flavour and cholesterol-lowering properties.

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