Ingredients:

* ½ tsp Sugar
* 200 ml Curd
* ½ tsp Turmeric
* Crushed Ginger
* 6-8 Curry leaves
* ½ tsp Onion seeds
* ½ tsp Cumin seeds
* 4 whole Corn-Cobs
* Chilli powder, to taste
* 1 large Onion, chopped
* ½tsp Five-Spice powder
* Vegetable Oil, for frying
* 2 Pods of Garlic, crushed

Method:

1. Cut each corn-cob in half, using a sharp, heavy knife or cleaver to make clean cuts and prevent damaging the kernels.
2. Heat the oil in a large frying pan (skillet) and fry the corn pieces until golden brown on all sides. Remove the corn-cobs and set aside.
3. Remove any excess oil leaving about 2 tbsp in the pan.
4. Grind the onion, garlic and ginger to a paste. Remove and mix in all the spices, curry leaves and sugar.
5. Reheat the oil gently and fry the onion mixture until all the spices have blended well and the oil separates from the paste.
6. Cool the mixture and gradually fold in the curd. Mix well until you have a smooth sauce.
7. Add the corn to the mixture and mix well so all the pieces are evenly covered with the sauce. Gently reheat for about 10 minutes. Serve hot.

Tip: Store spices in a cool, dry place as heat and light may deteriorate them.