Baby Corn Stew Recipe
A South Indian Comfort Dish: Warm, Flavorful, and Creamy
Baby Corn Stew is a vibrant and heartwarming dish from South India, where the delicate crunch of baby corn meets the creamy richness of coconut milk, all infused with aromatic spices like cinnamon, cardamom, and cloves. This vegetarian stew is typically served with Appam (soft, lacy pancakes) or a tangy Raw Mango Chutney, making it a perfect dish for a comforting weekday dinner. With its mild yet fragrant flavors, Baby Corn Stew offers a delightful combination of textures and spices that are both light and filling.
Whether you’re new to South Indian cuisine or a long-time fan, this recipe is sure to bring the warmth of the tropics to your dinner table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby corn | 12 stalks |
| Carrot (Gajjar) | 1 medium-sized |
| Potato (Aloo) | 1 large |
| Onions | 2, medium-sized |
| Garlic cloves | 4 |
| Fresh ginger | 1-inch piece |
| Coconut milk (thick) | 1/2 cup |
| Coconut milk (thin) | 1 cup |
| Cardamom (Elaichi) pods/seeds | 4 |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 3 |
| Salt | To taste |
| Coconut oil | As needed |
| Turmeric powder (Haldi) | 1/4 tsp |
| Black pepper powder | 1/2 tsp |
| Red chili powder | 1/2 tsp |
| Dry red chili | 1 |
| Fresh curry leaves | A few |
| Mustard seeds | 1/4 tsp |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: South Indian
Course: Dinner
Diet: Vegetarian
Instructions
-
Prepare the Ingredients:
Begin by washing the baby corn and cutting them into small pieces. Peel and chop the carrot and potato into bite-sized cubes. Finely chop the onions and set them aside. Using a mortar and pestle or a grinder, prepare a paste from the garlic and ginger, and set this aside for later use.Next, crush the cardamom pods, cloves, and cinnamon stick together in a small bowl. Keep these aromatic spices ready to infuse the stew with their bold fragrance.
-
Heat Oil & Temper Spices:
In a heavy-bottomed pan or deep pot, heat 2 tablespoons of coconut oil over medium heat. Add the crushed cardamom, cloves, cinnamon, and fresh curry leaves. Sauté these for about 30 seconds, allowing their essential oils to release, which will fill your kitchen with a delightful fragrance. -
Cook the Onions & Aromatics:
Add the chopped onions to the pan and sauté them until they soften and become translucent—about 5 minutes. Stir occasionally to prevent burning. Once the onions have softened, add the ginger and garlic paste and sauté for another 30 seconds to infuse the oil with their flavor. -
Add Vegetables:
After the onions and aromatics are well-cooked, toss in the chopped baby corn, carrots, and potatoes. Stir to combine, ensuring the vegetables are coated with the spices. Cover the pot and cook the vegetables on low heat for 10 minutes, allowing them to soften slightly. -
Season the Stew:
Add salt, turmeric powder, red chili powder, and black pepper to the pot. Stir the spices into the vegetables and sauté everything for 1 to 2 minutes, ensuring the flavors meld together. Then, pour in the thin coconut milk, stirring gently to combine. Cover the pot and simmer the mixture for another 5 minutes on low heat, allowing the vegetables to cook thoroughly and absorb the coconut milk’s creamy goodness. -
Add Thick Coconut Milk:
Once the vegetables are fully cooked and tender, pour in the thick coconut milk and mix gently. Let the stew simmer for an additional 3 to 4 minutes over medium heat. Taste and adjust the seasoning, adding more salt or spices if necessary. The stew should be rich, creamy, and mildly spiced. -
Prepare the Tempering:
In a small tadka or tempering pan, heat 1 teaspoon of ghee (clarified butter). Once the ghee is hot, add a dry red chili, a few curry leaves, and mustard seeds. Sauté the spices for 20 to 30 seconds, until the mustard seeds pop and the spices release their aroma. -
Finish the Stew:
Pour this hot tempering (seasoning) into the pot of stew and give it a final stir. The seasoning will enhance the flavor profile and add a lovely touch of smokiness. -
Serve:
Serve this flavorful Baby Corn Stew hot, ideally alongside soft, pillowy Appams (South Indian pancakes) and a tangy Raw Mango Chutney for a complete meal. The creamy coconut stew with the crunch of baby corn and vegetables is a perfect combination that will leave everyone asking for more!
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Protein | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugars | 5 g |
| Fat | 10 g |
| Saturated Fat | 7 g |
| Sodium | 300 mg |
| Potassium | 450 mg |
| Vitamin A | 300 IU |
| Vitamin C | 12 mg |
| Calcium | 50 mg |
| Iron | 1.5 mg |
Tips for Perfect Baby Corn Stew:
- Vegetable Variations: While this recipe uses baby corn, carrots, and potatoes, feel free to experiment with other vegetables like peas, beans, or even sweet potato for added texture and flavor.
- Coconut Milk: If you prefer a richer stew, you can increase the quantity of thick coconut milk or use full-fat coconut milk for a creamier texture.
- Adjusting Spice Levels: If you like your stew spicier, you can increase the amount of red chili powder or add a fresh green chili along with the onions for an extra kick.
- Serving Suggestions: This stew pairs wonderfully with Appam, which is soft and absorbs the stew perfectly, or you can serve it with steamed rice for a comforting meal.
This Baby Corn Stew is a delightful and flavorful dish that embodies the spirit of South Indian cuisine—simple, comforting, and nourishing. Perfect for a cozy dinner, it brings the goodness of vegetables together with the richness of coconut milk and the warmth of aromatic spices. Enjoy this stew with loved ones and make every meal a special occasion!
