The buttermilk had gone sour and I had more than a litre of it. The family was complaining that we were eating too many dal-rice meals. Sumeet found wonderful corn and got them home. I thought of this non traditional majjige huli idea, here in Mumbai not everyone loves their gourds so this corn made succulent in the curry was a safe bet. To add more color I included peas too but those sat at the bottom and didn't really help to make it colorful unless they were scooped up with a spoon. Yeah but it did surprise the diners, when they did.
Follow exactly the traditional recipe of Majjige HuLi With Mangalore Southekayi but instead of the cooking cucumber use corn on the cob, chopped into large chunks and add a cup of peas to the recipe.
It's so much fun to suck on to the corn and if it is as sweet as we had it was a perfect match for the sour curd curry.
Tip: In this curry I added the cilantro to the seasonings and it made a big difference to the flavors.