Chatpatti Makai Masala Recipe - Spicy Steamed Corn Masala

Chatpatti Makai Masala or Corn on the cob, a simple and tasty Corn dish which you can make as a side dish for your everyday meals. Try it and let us know how you liked it?

Chatpatti Makai Masala Recipe - Spicy Steamed Corn Masala
776 ratings.

Chatpatti Makai Masala Recipe or Corn on the cob in tasty peanut curry is a dish that blends together the nutty flavour of peanuts with the crunchiness of the corn.

Delicious and with a rich blend of spices, this dish can be put together in the few minutes and provides a nice alternative to eating the regular corn on the cob. Serve Chatpatti Makai Masala as a side dish with Panchmel Dal and hot Phulkas for a flavorful meal. 

If you like this recipe, you can also try other Vegetable Recipes such as

  1. Lauki Badi Ki Sabzi Recipe
  2. Malvani Kurkuri Bhindi Recipe
  3. Senai Kizhangu Varuval Recipe

Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

10 M

Cooks in

30 M

Total in

40 M


2 Servings


  • 200 grams Sweet corn
  • 1 cup Raw Peanuts (Moongphali) , roasted and ground coarsely
  • 3 Tomatoes , pureed
  • 1 inch Ginger , peeled and grated
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/4 teaspoon Asafoetida (hing)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Chilli powder
  • 1/2 teaspoon Garam masala powder
  • 3-4 Green Chillies , finely chopped
  • 4 tablespoon Oil
  • Salt , to taste
  • 4 sprig Coriander (Dhania) Leaves , chopped for ganishing

How to make Chatpatti Makai Masala Recipe - Spicy Steamed Corn Masala

  1. To begin making the Chatpatti Makai Masala Recipe, we will first steam the sweet corn kernels in the pressure cooker. Place the corn kernels in the cooker, add 1/4 cup of water and sprinkle some salt.

  2. Cover the cooker, place the weight on and pressure cook for 2 whistles. After a couple of whistles turn off the heat and allow the pressure to release naturally.

  3. Heat oil in a heavy bottomed pan; add the cumin seeds, ginger, asafoetida and the ground peanut powder. Stir all the ingredients well for about a minute.

  4. Add the tomato puree, turmeric powder, red chilli powder, garam masala, green chillies and saute until the tomato begin to combine well with the masala and begins to boil.

  5. Add the steamed corn. Check the salt levels, turn the heat to low and saute the  corn cobs in the masala until it gets well coated. Allow it to cook covered in the masala for at least 10 minutes. 

  6. Turn off the heat. Garnish the Chatpatti Makai Masala with chopped coriander leaves. 

  7. Serve Chatpatti Makai Masala as a side dish with Panchmel Dal and hot Phulkas for a flavorful meal.