Crisp, peppery, and full of flavor, Baby Corn Pepper Fry makes a delightful South Indian side dish as well as a quick snack. Made with crunchy baby corn, freshly ground spices, and a hint of curry leaves, this stir-fry is full of flavor and ready in just 30 minutes. If you’re looking for an easy vegetarian recipe to add to your weekday menu, this baby corn pepper fry is the perfect choice.
More baby corn recipes to try- Baby Corn Cigars, Baby Corn Satay, Baby Corn & Capsicum Stir Fry, Capsicum Baby Corn Masala
About The Recipe
Baby Corn Pepper Fry is a dry stir-fry dish where baby corn is sautéed with onions, garlic, and tempered spices. The star of the recipe is freshly ground black pepper powder that brings in a punch of heat without overpowering the natural sweetness of the baby corn.
This dish is inspired by the traditional pepper fry recipes from South India, where black pepper plays a central role in cooking. Unlike chili powder which gives fiery heat, pepper brings warmth and depth of flavor. When combined with cumin and garlic, it turns simple vegetables like baby corn into a lip-smacking accompaniment.
The best part is its versatility—whether you want a quick side for plain rice with rasam or lemon rice (like I served it), or noodles, baby corn pepper fry works in every way.
Baby Corn Pepper Fry Ingredients
- Baby Corn: The star ingredient of the dish. Baby corn is tender yet has a delightful crunch. It soaks up the spices while holding its texture, making it ideal for stir-fries.
- Onion: Adds sweetness and body to the dish. The onion balances the sharpness of pepper and chili powder.
- Garlic: Infuses earthy aroma and a robust base flavor. It also complements black pepper beautifully.
- Red Chili Powder: Brings a gentle heat and color. Combined with black pepper, it creates a balanced spice profile.
- Cumin Powder: Adds warmth and earthiness. It pairs very well with both pepper and garlic.
- Black Pepper Powder: The star spice. Freshly ground black pepper gives sharp heat and aromatic notes.
- Tomato Sauce: Adds tanginess and a hint of sweetness. This is a modern touch that enhances flavor contrast. You can use tomato ketchup too.
- Salt: Essential to bring all flavors together.
For Tempering
- Oil: Acts as the medium for sautéing. Use sunflower, groundnut, or sesame oil for best results.
- Mustard Seeds: Crackling mustard seeds add a nutty, smoky flavor and classic South Indian tempering base.
- Cumin Seeds: Adds crunch and earthy notes. They also enhance digestion.
- Curry Leaves: Brings in unique South Indian flavor and a fresh, herby aroma.
Notes on Ingredients
- Always use fresh baby corn for best texture. Frozen baby corn can turn soggy if overcooked.
- Freshly ground black pepper is highly recommended. Pre-ground pepper loses aroma quickly.
- A small dash of tomato sauce is optional, but it balances spice with a subtle sweetness.
- If you like extra crunch, you can par-fry the baby corn before adding it to the onions.
Serving Suggestions
Baby Corn Pepper Fry is versatile and can be enjoyed in multiple ways:
- With Rice:
- It pairs beautifully with lemon rice, as I served. The tang of lemon rice balances the peppery notes.
- You can also serve it with simple tomato or coriander rice or even plain steamed rice with rasam.
- With Snacks or Starters:
- Serve it as an appetizer on its own. The peppery crunch makes it addictive.
- You can also toss it into wraps or frankies as a filling.
- With Extras:
- I paired it with baked papad for an extra crunch. It made the meal wholesome and satisfying.
Crispy Baby Corn Pepper Fry
Years ago, I bookmarked this recipe from Rak’s Kitchen. But whenever I have baby corn at home, it either goes into making baby corn-capsicum stir fry or baby corn cigars. This time, I made my mind to try this recipe, as I was looking for something to pack in lunch box along with lemon rice.
The tangy rice, peppery fry, and crunchy papad created such a satisfying combination that it felt like a comfort meal after a long day.
I also love how this dish works as a “bridge” recipe—it has the comfort of a home-style cooking but the spice punch of a restaurant-style fry. It’s one of those recipes I reach for when I don’t want to spend too long in the kitchen but still want something that feels special.
The warmth of pepper, the freshness of curry leaves, and the crunch of baby corn make it unforgettable. It’s a dish that always gets polished off quickly at my table!
Baby Corn Pepper Fry Recipe
Baby Corn Pepper Fry is a simple and flavorful South Indian dish that works wonderfully as both a side and a light snack.
Ingredients
- 10 Baby Corn, cut into rounds
- 1 Onion, slices
- 3 Garlic Cloves
- ¾ tsp. Red Chilli Powder
- ¼ tsp. Cumin Powder
- 1 tsp. Black Pepper Powder
- 1 Tsp. Tomato Sauce
- Salt To Taste
To Temper | Tadka
- ½ tsp. Mustard Seeds
- 1 tsp. Cumin Seeds
- 1 Sprig Curry Leaves
- 2 tsp. Oil
Instructions
How To Make Baby Corn Pepper Fry Recipe
Step-by-Step Method
- Prep Work:
Wash the baby corn and cut them into bite-sized pieces. If the baby corn is slightly mature, blanch them in hot water for 3–4 minutes to soften. Keep aside. Slice the onion and chop the garlic. - Tempering:
Heat 2 teaspoons of oil in a pan. Add mustard seeds and let them splutter. Then add cumin seeds and curry leaves. Fry for a few seconds until aromatic. - Sautéing Base:
Add chopped garlic and sliced onion. Sauté till the onion turns soft and light golden. - Adding Baby Corn:
Now add the baby corn pieces. Stir-fry on medium heat for 2–3 minutes until they begin to absorb the onion-garlic flavor. - Spices:
Sprinkle red chili powder, cumin powder, and salt. Stir well. Let the baby corn get coated evenly. - Pepper & Sauce:
Add freshly ground black pepper powder and 1 teaspoon tomato sauce. Mix thoroughly and cook for another 2–3 minutes until everything blends well. - Final Toss:
Stir-fry on high heat for one minute to bring out that slightly roasted, smoky flavor. - Serve Hot:
Switch off the flame and serve warm as a side with rice or as a snack with tea or coffee.
Add love to make this baby corn pepper fry taste 'Yummy'.
Notes
Tips To Make The Best Baby Corn Pepper Fry
- Do Not Overcook: Baby corn tastes best when slightly crunchy. Overcooking makes it soft and chewy.
- Use a Heavy Pan: A cast-iron or heavy-bottomed pan helps in getting that light roasted flavor.
- Balance Spices: Pepper is dominant, so balance it with onion sweetness and tomato sauce tang.
- Add Sauce at the End: Adding tomato sauce too early can make it caramelize quickly. Add it towards the end for best results.
Variations:
- Add capsicum or bell peppers for more color and flavor.
- A small sprinkle of garam masala gives it a North Indian twist.
- A dash of lemon juice just before serving makes it fresh and zesty.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 162Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 340mgCarbohydrates: 26gFiber: 4gSugar: 5gProtein: 5g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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