I ran into this recipe today, one from the Splendid Table folks. It’s from a new book, Meera Sodha’s Fresh India, and I love the idea of the whole cobs in the soup. See https://www.splendidtable.org/recipes/gujarati-corn-on-the-cob-curry? for the fun picture. I intend to take the easy way out and use peanut butter instead of grinding peanuts. You could also just use regular all-purpose flour or whole wheat, if you don’t have chickpea flour on hand. I do have to laugh when the recipe says to encourage people to use their hands – how else would they get the corn kernels off those cobs?
Ingredients:
1 cup unsalted peanuts, preferably red-skinned (plus extra to serve) 6 ears of corn 5 tablespoons canola oil 3/4 cup chickpea flour 1 cup plus 2 tablespoons plain Greek yogurt 1 1/2 teaspoons salt 1/2 teaspoon ground turmeric 1 1/2 teaspoons ground red chile 1 teaspoon sugar
Preparation:
First grind the nuts to a fine consistency in a spice grinder or food processor and set aside.
Next, husk the corn and pull off any silky strands. Make a deep horizontal cut halfway down each ear and break in half. Bring a pan of water to boil, add the corn, and boil for 6 to 8 minutes, until tender, then drain.
Put the oil into a large lidded frying pan over a low to medium heat and, once hot, add the chickpea flour, stirring continuously to smooth out any lumps. After around 4 minutes it will start to turn a pinkish brown. When it does, add the ground peanuts, turn the heat right down, and cook for 5 minutes, stirring frequently.
Add the yogurt, salt, turmeric, ground red chile, and sugar to the pan. Stir to mix, then increase the heat to medium. Slowly ladle in 2 1/2 cups of water, stirring until you have a smooth consistency.
Put the ears of corn into the pan, cover with the lid, and leave to heat through for around 5 minutes, until the sauce is the consistency of heavy cream. Transfer to a serving dish or individual bowls and scatter over some crushed peanuts. Serve with rice or chapatis and encourage people to use their hands.