- 1/2 cup chickpea flour
- 1 cup lowfat plain yogurt
- 3 ears corn, husked and cut into fourths (12 pieces)
- 5–6 cups water
- 2 tbsp + 1 tsp vegetable oil
- 1 tsp crushed garlic
- 1 tsp crushed ginger
- 1 1/2 tsp salt
- 1/2 tsp turmeric
- 1 tsp red chili powder or to taste
- 2 tsp cumin seeds
- 5–6 curry leaves
- 5–6 whole dried chilies
- 1 tsp mustard seeds
- 4 cloves garlic peeled and smashed lightly
- 1/4 cup cilantro chopped plus more for garnish
- sliced jalapenos for garnish (optional)
- Heat 1 tsp vegetable oil over medium heat. Stir in garlic and ginger and let cook until it turns golden brown, about 1 minute. Add chickpea flour and stir with wire whisk until it becomes fragrant. Slowly whisk in yogurt to form a paste. Continue whisking to prevent lumps. Add in turmeric, chili powder, and salt.
- Slowly whisk in water, one cup at a time, until no lumps remain. Bring to a rolling boil on high heat, stirring occasionally, for 5 minutes. Add corn cobs and reduce to simmer. Cover and simmer for 15 minutes.
- In the last 5 minutes of cooking the curry, Heat remaining oil in a saucepan on medium heat. Add garlic cloves and stir until fragrant and the garlic starts to change color. Add curry leaves coat with oil. Cook for 30 seconds, until the leaves start becoming crisp. Add cumin seeds, mustard seeds, and dried chilis. Stir to coat with oil. Be careful of splatter!
- Remove saucepan from heat. Add mixture from saucepan to the curry and immediately close the lid. Remove from heat and add in cilantro.
- Serve hot with white basmati rice or roti.
- Remove from heat and add chopped cilantro.