Ingredients with Measurements:
- 1 cup dried white corn kernels (mote)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tomatoes, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 tablespoons vegetable oil
- Salt, to taste
- Water, as needed
- Fresh cilantro leaves, chopped, for garnish
Special equipment needed:
- Pressure cooker or large pot with lid
Step-by-step instructions:
1. Rinse the dried white corn kernels (mote) in cold water and soak them overnight in enough water to cover them.
2. Drain the soaked corn kernels and transfer them to a pressure cooker or a large pot with enough water to cover them. Cook for 20-25 minutes or until the kernels are tender. Drain and set aside.
3. In a large skillet or wok, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter.
4. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
5. Add the chopped tomatoes and cook until they are soft and mushy.
6. Add the coriander powder, turmeric powder, red chili powder, and garam masala. Mix well.
7. Add the cooked corn kernels and salt to taste. Mix well.
8. Add enough water to make a thick gravy. Bring to a boil, then reduce the heat and simmer for 10-15 minutes or until the gravy thickens.
9. Garnish with chopped cilantro leaves and serve hot with rice or bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 200
- Fat: 7g
- Carbohydrates: 32g
- Protein: 5g
- Fiber: 4g
Substitutions for ingredients:
- Dried white corn kernels (mote) can be substituted with canned hominy or canned corn.
- Vegetable oil can be substituted with any other cooking oil.
- Fresh cilantro leaves can be substituted with fresh parsley or green onions.
Variations:
- Add diced potatoes or carrots to the curry for extra texture and flavor.
- Use coconut milk instead of water for a creamier curry.
- Add diced chicken or shrimp for a non-vegetarian version of the curry.
Tips and tricks:
- Soaking the dried white corn kernels (mote) overnight will help them cook faster and become tender.
- Adjust the amount of red chili powder according to your spice preference.
- Add a pinch of sugar to balance the flavors if needed.
Storage instructions:
- Store any leftover mote curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mote curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
- Serve the mote curry in a bowl with a side of rice or bread.
- Garnish with chopped cilantro leaves or green onions for a pop of color.
Garnishes:
- Fresh cilantro leaves
- Chopped green onions
- Sliced jalapeños
Pairings:
- Basmati rice
- Naan bread
- Roti
Suggested side dishes:
- Cucumber raita
- Tomato and onion salad
- Steamed vegetables
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to soak the dried white corn kernels (mote) overnight and cook them thoroughly to avoid any risk of foodborne illness.
Food history:
- Mote curry is a traditional dish from the Andean region of South America, where dried white corn kernels (mote) are a staple ingredient in many dishes.
Flavor profiles:
- Mote curry is a spicy and flavorful dish with a slightly sweet and nutty flavor from the dried white corn kernels.
Serving suggestions:
- Serve the mote curry as a main dish for lunch or dinner.
- This dish is also great for potlucks or parties.
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Region: Indian