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Baby Corn Pepper Fry, Baby Corn Milagu Varuval, Tamil style Recipe

August 2, 2016 by Suguna Vinodh 3 Comments

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baby-corn-pepper-fry

We experienced our first typhoon #Nida today in Hong Kong. It was intense. The rains, the strong wind hitting my balcony french window is something that will stay with me for a long time. I was a little paranoid when I came to know about it yesterday morning. To be honest, I have never witnessed a typhoon in my life. This was my first and I was too overwhelmed about it. So I stocked up on everything I could possibly get my hands on at the grocery store. My fridge is now overflowing with fruits and veggies. Typhoon Nida is over and things are almost back to normal. I just realized how well HK is equipped to deal with these kind of situations and how I can over react at times (most of the times). My husband stayed home today. We had no where to go as the thunder storm warning was still in place even though things looked calm. I was really bored. I had bought baby corn as a part of typhoon shopping. So I made a quick deep fried snack for our afternoon tea. Here is how to do baby corn pepper fry – baby corn milagu varuval.

Clean and cut the baby corn into one inch pieces. Cut them on a bias. Slightly boil them in hot water for 5 minutes. Drain the water and set aside. The baby corn will be half cooked.

baby-corn-pepper-fry-corn

Take a bowl and add in the hot, half cooked baby corn. Add in the finely chopped onion, finely chopped curry leaves and spring onions. Finely chop all the ingredients so that the masala adheres to the corn. Add in the black pepper. Use freshly ground black pepper.  Use this link.

baby-corn-pepper-fry-pepper

Add in the besan – kadala maavu, rice flour, salt, and ginger garlic paste. Do not add any water. Mix well with hand. The masalas stick to the baby corn better if they are a little hot. If the mixture is very dry, add in a tablespoon of water. Do not add more.

baby-corn-pepper-fry-mix

Heat a pan of oil until hot. Take the baby corn and try to press the masala with the thumb and gently place them in oil. This will ensure that the masalas don’t separate in oil.

baby-corn-pepper-fry-press

Once the baby corn is placed in oil, do not disturb the oil with a spatula for at-least two minutes. Do not crowd the pan. The masalas might not stick well if disturbed with a spatula in the beginning. Fry the baby corn in really hot oil. The baby corn is already cooked. We are just trying to brown the outer skin. Fry each batch for 3-4 minutes until golden brown. Remove from heat and drain on paper towels.

baby-corn-pepper-deep-fry

For garnish, fry some curry leaves and add it to the baby corn pepper fry. Serve hot with dum tea.

baby-corn-pepper-fry-recipe

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baby-corn-pepper-fry-recipe

Baby Corn Pepper Fry, Baby Corn Milagu Varuval


★★★★★

5 from 1 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x
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Description

Recipe for Baby Corn Pepper Fry. Dry Recipe. Baby Corn Milagu Varuval, Tamilnadu style. With step by step pictures.


Ingredients

Scale
  • 20 baby corn, cut into one inch pieces
  • 1 medium sized onion, finely chopped
  • 2 sprigs curry leaves, finely chopped
  • 5 stalk spring onions, finely chopped
  • 2 tablespoon besan – kadala maavu
  • 2 tablespoon rice flour
  • 3/4 teaspoon salt
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon freshly ground pepper
  • 500 ml refined sunflower / vegetable oil for deep frying

Instructions

  1. Clean and cut the baby corn into one inch pieces. Slightly boil them in hot water for 5 minutes. Drain the water and set aside.
  2. Take a bowl and add in the hot, half cooked baby corn. Add in the rest of the ingredients. Mix well with hand. If the mixture is very dry, add in a tablespoon of water.
  3. Heat a pan of oil until hot. Take the baby corn and try to press the masala with the thumb and gently place them in oil. This will ensure that the masalas dont separate in oil.
  4. Fry the baby corn in really hot oil for 3-4 minutes until golden brown. Remove from heat and drain on paper towels.
  5. Serve hot with tea.
  • Category: Appetizer
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Suba says

    December 4, 2020 at 6:11 pm

    Does this work with canned baby corns too? Recipe looks so yummy. Would like to give a try.
    the way you present your recipes is awesome. The language flow and the pictures are really good.

    Reply
    • Suguna Vinodh says

      December 6, 2020 at 1:24 pm

      Never tried with canned corn. So do not know how the texture will be once its fried.

      Reply
  2. kitchenaryadviser says

    November 3, 2019 at 5:40 pm

    Looks is a delicious .Personally I babycorn pepper fry .How now I get a that ?

    ★★★★★

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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