This Gujarati Sweetcorn Curry recipe or Kasoli and Jugu nu Saak is an East African recipe and is made by Gujarati Indians who grew up in East Africa. My Aunties taught my Mum this recipe many years ago and it is one of our top favourite curries!

This corn on the cob curry is served in a terracotta bowl, garnished with green freshly chopped coriander.

Sweetcorn and Peanut Curry – Kasoli nu Saak

What is Kasoli and Jugu Nu Saak?

In Swahili ‘Kasoli’ translates as ‘Sweetcorn’, ‘Jugu’ as ‘Peanuts’ and ‘Saak’ means ‘Curry’. This sweetcorn and peanut curry or Makai ki Sabji is not too spicy, but creamy, mild and sweet without any addition of any sweetener.

It is specifically a Corn on the cob curry and so fun to relish with your hands. This easy, quick and fuss-free recipe requires only a handful of ingredients.

This is a great sweetcorn curry for chapatis/rotis as it is cooked in a creamy and thick peanut gravy.

If it is made with loose sweetcorn then it pairs so well with steamed plain rice or cumin rice.

Many East-African Gujaratis love to pair this curry with deep-fried Indian bread Poori or Masala Poori for Sunday breakfast.

In our family, we enjoy with phulka roti or sometimes Coconut Milk Paratha and Mixed Fruit & Nut Raita. or Butternut Squash Raita.

Whilst we are on the topic of East Africa, here is a quick cheat sheet of Swahili words that I have learnt over the years!

Jikoni-Kitchen

Bakudi-small bowl
Sani-Plateoh and
definitely ..Hakuna Matata bana 😁
Check out our other East African recipes like Kenya Chevdo, Farali Mogo and Peanut Bhaji.


Corn-on-the-cob and Peanut Curry

✓Vegan, quick and gluten-free
✓A mix of carbohydrates and protein
✓ Packed with flavour and texture
✓Can be made using fresh or frozen corn on the cob
✓Plenty of gravy to scoop

To make Corn on the cob sweetcorn curry with peanut gravy you will need:

❶ Corn on the cob – you can use frozen corn on the cob.  This curry tastes the best if using good quality corn on the cob or super sweet corn on the cob
➋ Onion/garlic/chilli/ginger paste – make a puree of these fresh ingredients
➌ Crushed or pureed tomatoes – you can use tinned plum tomatoes or tinned chopped tomatoes but puree before use to resemble a passata consistency as we need the gravy to be smooth
➍ Spice mix – Red chilli powder, turmeric powder, ground cumin and coriander and garam masala
➎ Ground peanuts – grind peanuts in a blender or spice grinder until you get peanut powder. The finer you grind the powder, the creamier the gravy.
If you crush the peanuts into bits that are not fine, then you won’t achieve a thick gravy.
The colour of the curry changes according to the colour of the peanuts being used. Lighter colour if used pink skin peanuts. We have used red peanuts.
➏Mustard seeds – for tempering
➐ Oil – we use olive oil but you can also use sunflower or vegetable oil.

Variations

Makai Paka – skip the peanuts totally and add thick coconut milk for an extra creamy and delicious curry.
Makai No Chevdo – add normal dairy milk or non-dairy milk and enjoy making this traditional Gujarati recipe.

Tips: 

You can easily omit the onion and garlic. After tempering the mustard seeds, skip the onion and garlic add the tomatoes with green chilli and ginger paste. We often eat the curry this way too and it tastes delicious!
Not everyone will find it comfortable to eat corn on the cob on its own, so when adding the cobs, add loose sweetcorn too. Alternatively, you can make the curry only with loose sweetcorn and completely omit the cobs.
If there is a concern of peanut allergies, then skip the ground peanuts but add a little less water as the gravy will not thicken as much. Alternatively, if you are able to, you could add ground cashews but the flavour of the curry will change.
This curry can be made in a stovetop pressure cooker and in an Instant pot.

How to make Kasoli nu Saak step by step and video 

(Note- Follow this step by step instructions, full printable recipe with the exact measurement is at the bottom of this post)
1 – Cook the frozen / fresh cob according to instructions and then cut to get smaller pieces
2 – Heat oil and add mustard seeds
3 – Once tempered, add onion/garlic mixture
4 – Once cooked, add tomato puree
5 – Add spices
6 – Add salt
7 – Add water
8 – Add cobs and peanut powder
9 – Cook
10 – The curry is ready when the sauce thickens.

What to serve with Sweetcorn and Peanut Curry

  • If using loose sweetcorn, this curry will go wonderfully with fluffy Ghee rice or Khada Masala Rice
  • Why not serve with Gujarati Kadhi for a more complete meal.

How to store

Refrigerator – this curry is fine to make in advance or you can store leftovers in the fridge. Once cooled, transfer to a sealable container and the curry will stay fresh for up to 4/5 days.
To reheat, you will probably need to add some water as the gravy will be very thick.
Freezer – if you have used frozen ingredients, such as frozen sweetcorn, then I do not recommend re-freezing the curry. If you have used fresh corn, then you can freeze.
This sweetcorn and peanut curry is served in a terracotta bowl on a metal tray.

More sweetcorn recipes

1. Red Kidney Bean and Sweetcorn Curry – another East African recipe
2. Methi Corn Bhajiyas
3. Barbeque Sweetcorn with Roasted Pepper
4. Corn and Rajma Pulao
5. Sweetcorn and Pumpkin Seeds Salad
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a brown bowl with corn on the cobs coated in a spicy peanut sauce and garnished with fresh cilantro coriander

SWEETCORN AND PEANUT CURRY-KASOLI NU SAAK

Print Recipe Pin Recipe
This Gujarati Sweetcorn Curry recipe or Kasoli and Jugu nu Saak is an East African recipe and is made by Gujarati Indians who grew up in East Africa. It is tasty, delicious and quick.
Course Mains, Sides, vegetarian side
Cuisine Indian, East-African
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Author Hayley Dhanecha

Ingredients

US Customary - Metric
  • 500 g corn on the cob frozen
  • 6-8 tbsp. peanuts powderd in a mixi
  • 1 medium onion pureed
  • 4-5 cloves garlic pureed
  • 2 tbsp green chilli-ginger pureed
  • ¾ cup tomato puree
  • 1 tsp red chilli powder
  • 2 tsp dry coriander and cumin powder
  • 1 tsp turmeric powder
  • ¼ to ½ tsp garam masala powder
  • Salt to taste
  • 3-4 tbsp oil
  • 2 tbsp cilantro Freshly chopped

Instructions

  • Cook cobs in Microwave for 5 minutes with few spoons of water.
  • Cut into small pieces.
  • In a heavy bottom pan, heat the oil, add mustard seeds.
  • Once seeds splutter add the onion-garic, chilli-ginger puree and cook till oil starts separating.
  • Now add tomato puree and cook till all moisture leaves the pan, add all the masala and salt, cook about 2 minutes more.
  • Add salt and 500ml water.
  • Bring the water to boil, add corn-on-the-cob and peanut powder.
  • Cover the pan with the lid and cook the curry for at least 10 minutes.
  • Once the curry starts to thicken up turn off the heat.
  • The gravy thickens up more while gets cool.
  • Enjoy hot with roti or paratha.

Video

Notes

You can skip onion-garlic in this recipe, still tastes so delicious.
Omit peanuts if it doesn’t suit you.
Loose frozen sweetcorn kernels can be used for this recipe too.
 
 
 
 
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

Nutrition

Serving: 1serving | Calories: 363kcal | Carbohydrates: 35g | Protein: 11g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 39mg | Potassium: 784mg | Fiber: 6g | Sugar: 11g | Vitamin A: 499IU | Vitamin C: 17mg | Calcium: 48mg | Iron: 3mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Note:- This post was originally posted on 12th January 2010 but I have updated the post since with newer photos and content. 

Hi! I'm Hayley. Many of these recipes are inspired by my Mum's upbringing in India and my Dad's East-African Indian influence. This British-Asian background allows me to explore the culinary best of both worlds.

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12 Comments

  1. Hey jagruti thnx for visitng n commenting on my blog…hope 2 cu agn..u hv a nice space here…all yummy recipes…this peanut gravy with corn luks yumm…its new 2 me, but loved the way of cooking n ingredients used…nice way of explaining…m following ur blog 2 get more such yummy recipes frm u

    Reply

  3. lovely and delicious curry.Hi Jagruti thanks a lot for visiting my blog and give such a sweet comment. you too have a wonderful and colourful blog.I shall visit u often and u can also visit my blog whenever u want to.you r most welcome.

    Reply

  4. Hi Jagruti
    Thanks for visiting Little Food Junction n putting in such lovely comments . Was jus going thru ur blog – lovely recipes loved the
    Chick pea koftas n of course the Bajri Na rotala .
    Nice to meet u .

    Regards
    Smita

    Reply

  8. Hey Jagruti,First of all I really like ur name Jagruti,second of all Thanks for visiting my blog..

    I really wonder how I missed ur blog..I must say u have a great space here,awesome collection of recipes…

    Liked this one a lot..Looks very alluring…

    Great going..will b here more often…
    Njoy blogging..

    Reply

  10. Hey, this corn recipe is quite different… will try it soon..

    Cheers

    Jyoti

    p.s: I keep visiting your blog, I know everyday i am going to get something new…:)

    Reply
5 from 2 votes (2 ratings without comment)

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