Boil corn, till tender.

Cut into thick slices with a very sharp knife.

Heat oil in a pan or a kadai.

Add mustard seeds and when they splutter, add curry leaves and fry for a minute.

Add grated tomato and salt and cook on a medium heat, till thick.

Mix together coconut milk and gram flour.

Add it to the tomato mixture along with corn, coriander and green chillies.

Cook on a medium heat, till thick.

:- Serve hot or cold as a side dish.