INGREDIENTS
2 corn cobs , ½ cup milk, ½ tsp mustard seeds, ½ tsp cumin seeds, a pinch of asafoetida, 2 green chillies, ½ tsp ginger, grated, ¼ tsp turmeric powder, 2 tbsp oil, 2 tbsp fresh coconut, grated, a few coriander leaves, chopped
for garnish
juice of half a lemon, salt to taste
METHOD
• Grate or grind the corn into a coarse paste and set aside.
• Heat oil in a heavy-bottomed pan. Add the mustard seeds and cumin seeds.
• When the seeds crackle, add the asafoetida, green chillies and grated ginger. Stir for a few seconds.
• Now add the grated corn and turmeric powder.
• Fry until the colour changes slightly.
• Mix in the milk and cover the pan with a lid. Let it cook on low heat till all the milk evaporates and the mixture thickens.
• Add salt and mix well.
• Remove from heat and add the lemon juice. Mix well.
• Garnish with grated coconut, coriander leaves and lemon wedges. Serve hot.
