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- 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
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To begin, prepare the corn. Keep aside 3 tbsp corn kernels and coarsely grind the rest. If using fresh corn, boil and grate them.
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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.
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Next, add chopped green chillies, ginger, and curry leaves. Mix well.
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Now, add the ground corn. Cook for a few minutes.
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Add the milk. Mix well. Add salt. Cook for a few minutes.
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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.
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Turn off the heat. Finish with lemon juice and chopped coriander leaves. Mix well.
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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.
