To start making Corn Korma Recipe warmth a pan in sluggish flame. Into this put the ghee and when it is heated add the mustard seeds and asafoetida, and let the mustard seeds splutter.
Into this add the curry leaves and finely chopped inexperienced chili. Sauté for a minute.
Now, add the grated corn kernels and stir it for five minutes until the uncooked scent of the corn goes away.
Now, take a small bowl into it put the rice flour, pepper and whisk it easily together with the thick coconut milk.
Pour this coconut combine into the corn combination and hold stirring for five minutes.
Add extra water, relying on the consistency you want.
Season with salt and garnish it with the finely chopped coriander leaves.