Makai No Chevdo (Indian Corn Chowder) Recipe

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Juicy, creamy, nutty. Packed with essential nutrients such as fiber, protein, and antioxidants, Makai No Chevdo is a popular snack from the Indian state of Gujarat. Try out this easy-to-cook recipe of Indian corn chowder that is full of flavor.

2 cups corn kernels
3 tbsp oil
1″ piece of cinnamon
4-5 cloves
2 whole red chillies
1 tsp mustard seeds (sarson)
1/4 tsp asafoetida (hing)
1 tbsp sesame seeds (til)
1-2 chopped green chillies
1/2″ piece of ginger chopped
1 sprig curry leaves
1/4 tsp turmeric powder (haldi)
1 tsp salt or to taste
1 cup milk
1 tsp sugar
1 tbsp lemon juice
2 tbsp chopped green coriander leaves

To begin, prepare the corn. Keep aside 3 tbsp corn kernels and coarsely grind the rest. If using fresh corn, boil and grate them.
Heat oil in a pan. Add cinnamon, cloves, red chillies broken into two, mustard seeds, and asafoetida (hing). Add sesame seeds and mix well. Allow the mustard seeds to crackle and sesame seeds to pop.
Next, add chopped green chillies, ginger, and curry leaves. Mix well.
Now, add the ground corn. Cook for a few minutes.
Add the milk. Mix well. Add salt. Cook for a few minutes.
Add sugar and corn kernels. Mix well. Cover and cook until the liquid dries up, the corn is done, and the mixture is nice and creamy.
Turn off the heat. Finish with lemon juice and chopped coriander leaves. Mix well.
The Makai No Chevdo is ready to serve. Garnish with coriander leaves and serve hot.

You can use sweet corn kernels (fresh or frozen) for this recipe.
Traditionally, peanut oil is used for the recipe. Since my kitchen is a nut-free kitchen, I have used sunflower oil.

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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Growing with Nemit.