Baby Corn Pepper Dry

Now we’re talking. Baby Corn Pepper Dry is the sophisticated, South Indian-inspired sibling of the previous two. While the others rely on bottled sauces, this one is all about the freshly cracked black pepper and the aromatic punch of curry leaves.

It’s less “Indo-Chinese” and more “Pub Style” or “Andhra Style”—dry, fiery, and incredibly addictive.

The Secret: The Fresh Spice Mix

For the best flavor, do not use pre-packaged pepper powder. It lacks the essential oils that make this dish pop.

• Fresh Black Peppercorns: 2 tbsp (Dry roast for a minute, then crush coarsely in a mortar and pestle).

• Fennel Seeds (Saunf): 1 tsp (Crush these along with the pepper for that signature “hotel” aroma).

The Ingredients

• The Corn: 200g Baby Corn (Sliced diagonally into thin strips).

• The Crisp: Coat in 2 tbsp Cornflour, 1 tsp Rice Flour (for extra crunch), salt, and half of your crushed pepper mix. Deep-fry or air-fry until crisp.

• The Tempering:

  • 2 tbsp Oil

  • 15–20 Curry Leaves (This is non-negotiable!)

  • 1 medium Onion (Finely sliced)

  • 1 tsp Ginger-Garlic paste

  • 2-3 Green Chillies (Slit)