Recipe for corn ribs made with gunpowder (idli podi), roasted curry leaves, garlic and spicy mayo. A very different way to eat corn. Recipe with step by step pictures and video.
This is my take on the viral TikTok corn ribs. When the corn strips are baked, they curl up looking like ribs. This is a very fun way to prepare corn than the usual corn on the cob. When cutting the corn into ribs, be very careful as a small slip can end up with the knife landing on the hands. So a big word of caution on that. I have cut the corn into half so the length is small and then cut them again into quarter inch ribs. Cutting the corn in half gives a better grip for further chopping. The corn is then baked / air fried and then rubbed with a homemade garlic spicy mayo and gunpowder. The recipe can be made in less than thirty minutes. We can also roast the corn strips in a barbeque grill. Do plan this recipe for your next BBQ party. Here is how to do corn ribs, desi style.
I have used home made gunpowder for making this recipe. Gunpowder is a spicy condiment / dry blend of spices also called as molagapodi / chutney podi or idli podi. Here is the recipe. I have used my trusty garlic chutney powder. Any kind of idli powder / chutney powder will work for this recipe. You can use store bought powder too.
We will need sweet corn for making this recipe. The regular corn variety tends to be hard and fibrous. So make this recipe only with sweet corn. I have used coconut oil for this recipe. The flavour of coconut oil nicely complements the roasted curry leaves. I have used spicy mayo for making this recipe. Any kind of mayo will be ok. So use whatever you have on hand.
Here is the video of how to make Gunpowder Corn Ribs Recipe | Air Fried Corn Ribs Recipe
Here are some of the products that will be helpful for making this recipe Sturdy Wooden Chopping Board Air Oven Spicy Mayo Misto Oil Sprayer
For Air Frying Corn Ribs
3 pieces sweet corn, cut into riblets 1 teaspoon coconut oil 1/2 teaspoon salt
For The Spicy Mayo Mixture
1.5 teaspoon ghee 2 tablespoon garlic, finely chopped 2 green chillies, chopped 2 sprigs curry leaves, chopped 2 tablespoon mayonnaise 2 tablespoon idli podi / gunpowder
For Garnish
finely chopped spring onions finely chopped curry leaves idli podi / gunpowder
Remove the outer husk from the corn and cut the corn into quarter inch ribs. Set aside.
Arrange the corn ribs on a baking tray. Sprinkle coconut oil and salt on the ribs.
Air fry / bake the corn ribs at 200C / 400F for about 15 minutes. Rotate the trays half way so the ribs cook evenly. Once the ribs are roasted, remove the trays from the air oven / air fryer and set aside to cool.
In the mean time, we will make roasted herbs. Heat ghee in a small kadai and add in the finely chopped garlic, green chillies and finely chopped curry leaves. Roast on a low flame till golden. Once golden, remove the mixture and set aside on a bowl. Add in the mayo and mix well to combine.
Apply the mayo on the baked ribs. Use a brush to apply the mayo mixture evenly on the ribs. Sprinkle gunpowder / idli powder on the ribs. The gunpowder will stick to the ribs as the mayo will just absorb the gunpowder.
Finally garnish with finely chopped spring onions and curry leaves.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
For Air Frying Corn Ribs
3 pieces sweet corn, cut into riblets 1 teaspoon coconut oil 1/2 teaspoon salt
For The Spicy Mayo Mixture
1.5 teaspoon ghee 2 tablespoon garlic, finely chopped 2 green chillies, chopped 2 sprigs curry leaves, chopped 2 tablespoon mayonnaise 2 tablespoon idli podi / gunpowder
For Garnish
finely chopped spring onions finely chopped curry leaves idli podi / gunpowder
Remove the outer husk from the corn and cut the corn into quarter inch ribs. Set aside.
Arrange the corn ribs on a baking tray. Sprinkle coconut oil and salt on the ribs.
Air fry / bake the corn ribs at 200C / 400F for about 15 minutes. Rotate the trays half way so the ribs cook evenly. Once the ribs are roasted, remove the trays from the air oven / air fryer and set aside to cool.
In the mean time, we will make roasted herbs. Heat ghee in a small kadai and add in the finely chopped garlic, green chillies and finely chopped curry leaves. Roast on a low flame till golden. Once golden, remove the mixture and set aside on a bowl. Add in the mayo and mix well to combine.
Apply the mayo on the baked ribs. Use a brush to apply the mayo mixture evenly on the ribs. Sprinkle gunpowder / idli powder on the ribs. The gunpowder will stick to the ribs as the mayo will just absorb the gunpowder.
Finally garnish with finely chopped spring onions and curry leaves.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/gunpowder-corn-ribs/
Recipe for karupatti appam. Sweet appam made with fermented rice batter and palm sugar syrup. Recipe with video.
Karupatti Appam – Sweet Appam is a popular dish famous among the Sourashtrian community in Madurai. This has also become a very famous street side snack in the city. Fermented rice batter is mixed with palm sugar syrup and made into appams. Traditionally parboiled rice is used for making the batter. Some people use a combination of parboiled rice and raw rice. I have used 100% parboiled rice in the recipe. Parboiled rice ferments well and the resultant appams are very soft and fluffy. This is traditionally served for breakfast along with other items. The same batter can be used for making sweet karupatti paniyaram too.
I have used regular parboiled rice (Rajabhogam variety) today. Parboiled Ponni rice / Idli Rice can be used too.
I have made the appam in a cast iron skillet. If the appams are sticking while making, brush the pan with little oil or ghee before pouring the batter on the skillet. Always cook the appams on a low flame.
While grinding the batter, do not add a lot of water to grind. We need a thick batter. We will be diluting the batter later with palm sugar syrup. So the batter will become thin after adding the syrup.
If you want a really sweet appam, add around 1/4 cup of plain sugar while making the syrup. I add the extra sugar when I am making the dish for kids or have guests at home. This is purely optional. Adjust the sweetness according to your taste.
Some people also add a little bit of fresh shredded coconut or fresh coconut milk to the batter. It is a nice variation and adds a creamy richness to the appam.
Here are some of the things you can buy online for making this recipe. Parboiled Rice – Idli Rice Palm Sugar Dry Ginger Powder
Here is the video of how to make Karupatti Appam
For the Batter
1 cup parboiled rice 2 tablespoon unpolished white urad dal 1/8 teaspoon fenugreek seeds 1/3 cup water
For the Palm Sugar syrup
1/2 cup water 1/2 cup palm sugar 1/4 teaspoon cardamom powder 1/4 teaspoon dry ginger powder 1/4 teaspoon salt
For making the appam
2 - 3 tablespoon unsalted butter
Take a bowl and add in the rice, dal and the fenugreek seeds. Wash the rice mixture in water for 2-3 times till the water runs clear. Soak the rice mixture in water for 3-4 hours.
Drain the water from the mixture and add it to a mixie. Add one third cup of water and grind to a smooth paste. Do not add a lot of water while grinding. Grind to a thick paste.
Transfer the batter from the mixie to a bowl. Cover the bowl with a lid and ferment for 6-8 hours.
Making the syrup : Heat half a cup of water in a pan. Add in the palm sugar. Boil till the palm sugar is melted. Strain the syrup to a small bowl. Add in the cardamom powder and the dry ginger powder. Whisk well to combine. Let the syrup cool completely.
Add in the cooled syrup to the fermented batter. Adjust the batter consistency by adding water if need be. The batter should resemble the texture of thick paint. Add in the salt and mix well to combine.
Heat a pan on low flame. Gently pour a ladle of the batter on the center of the pan. Do not spread. The batter will spread itself. Cover the skillet with a lid and cook on low flame for a minute.
Open the lid and spread a small dollop of butter. The appam is cooked only on one side. Remove the appam from the pan and serve hot.
Add extra butter while serving.
- Author: Suguna Vinodh
- Prep Time: 3h
- Cook Time: 20m
