Makai Paaka

Makai Paaka

By January 23, 2015

  • Yield : 4 servings


Boil 2 cups of water with the tomato liquid, cilantro
bell pepper and chopped green chili.
When the vegetables are tender add the turmeric, salt
and sugar.
Pour the coconut cream and lemon juice. Stir on low
heat until the sauce starts bubbling. Do not cover.
Add the previously cooked corn cobs. Keep on stirring
to thicken the sauce and to cover the cobs with the
spicy sauce. Taste for any adjustments and remove
from the heat. Do not cover the cobs until they are
cool. Serve hot or cold with the sauce.
Good as a side dish for a small party

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