A uniquely flavourful corn platter enmeshed with various spicy combinations
Sweet corn is one of the biggest new-age finger food crushes. The way to make many more wonderful food items with it lies in your hand, however. And the South Indian corn chaat makes the job easier for you by spiking the taste at 3 stages. The first level is achieved by the whole spices and herbs added to the water for cooking the corns and the remaining mission is accomplished by infusing the South-Indian flavour bomb, the Podi masala into the cooked corns. This corn chaat is a much-needed break from the regular and mildly sweet, spicy, and sour-sweet corn you have been eating outside. With a deliciously fiery taste and ease of cooking, this Corn Chaat is worth indulging in every bit.
All About Podi or Gunpowder
Podi is to South India perhaps what chaat masala is to North Indian cuisine. The Podi masala is usually made with a combination of lentils such as split Bengal gram, black gram, sesame seeds, curry leaves, and spices like chili, black pepper, and cumin which are roasted and ground to a fine powder.
The masala is used to increase the flavour of various dishes in South India right from snacks to main meals. Podi has been known for its explosively spicy and fiery flavour and taste for a long time and perhaps this is how they got named Gunpowder in English.
And like many South Indian dishes that are mentioned in Sangam literature, Podi also finds a mention in it. The podi is said to become popular in the Vijayanagar dynasty in present-day Karnataka, around 1336 AD to 1565 AD.
Preparation: 15 minutes
Cooking: 10 minutes
For cooking corn
For making Podi
The flavourful stock that you prepared with so many spices does not go wasted and is incorporated with corn chaat fully. The crunch and fresh and raw flavours come rushing through in every bite with coconut bits, curry leaves and a good dose of butter pampers you with all the flavourful joy.