Droolicious snack made with end of summer fresh grilled corn and served in an edible papad bowl!
Greedy foodie that I am, I recently tried a combination of two mouthwatering foods I liked in India…..and while I was at it, I also put it in an edible papad bowl 🙂 Fire roasted corn has always been my favorite. Fresh picked ears of corn grilled over coal then coated with a mix of lemon juice, salt and red chili powder is a popular street food. Invariably, I found the aroma of the grilled corn wafting through the air irresistible!
Hurda on the other hand is more of a countryside food event that kind of reminds me of a clambake. I had been to a Hurda party only once when I was a child. But the experience and taste has stayed with me to this day. Hurda is made from very tender jowar/ sorghum/ white millet stalks roasted in a pit in the ground. The stalks are then thrashed to shake the roasted grain off the stalks. It is served with a spicy chutney made of peanut and red chilies.
So when I recently found some fresh and very tender corn, my thoughts turned to combining the two for a lip-smacking good delight!
I grilled the ears of corn on the barbecue and removed the kernels as I did for the Raw Corn Koshimbir. To that I added sea salt, lemon juice and some finely diced onion and cilantro. I served it with a spicy red chutney made of peanuts, garlic, red chilies, salt and tamarind.
The papad bowls are my favorite edible containers. I made them just as I did for the Chickpea Salad in a Papad Bowl. I used a big size papad but you may also serve it in smaller individual sized papad bowls using smaller sized papad.
Corn Hurda in Papad Bowl
For the papad bowls-
4 regular sized or 2 big papad
For the spicy red chutney-
- ½ cup roasted peanuts
- 1 teaspoon chili powder (or to taste)
- 2 cloves of garlic
- ½ teaspoon brown sugar
- 1 ½ inch piece of dry tamarind
- Salt to taste
For the hurda-
- 4 ears of tender corn, grilled on the barbeque
- Salt to taste
- Juice of ½ lime
- ½ small onion, diced
- Handful of cilantro leaves, chopped
To make the Corn Hurda in Papad Bowls-
- Make the papad bowls following step by step directions and photos shown here. Set aside.
- For the spicy red chutney, simply grind all ingredients for the chutney together in a dry grinder or food processor.
- When the grilled corn is cool enough to handle, scrape the kernels off with a knife as shown here
- To the tender kernels, add the salt, lime juice, onion and cilantro.
- To assemble the bowls- To the papad bowl, add the corn hurda, top with the red chutney and serve!
Hope you enjoy the corn hurda this weekend! I am taking my Papad Bowl of Corn Hurda to Fiesta Friday .I am excited and honored to be co-hosting Fiesta Friday again and look forward to seeing you and visiting your blog and chatting with you. Do make sure to link your post to Angie@Fiesta Friday , Antonia @Zoale.com and me@Indfused 🙂
Hope to see you all at the fiesta!