serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 700 g fresh whole corn
- 600 ml milk
- 2 tbsp oil
- 4 whole dry red chillies
- ½ tsp mustard seeds
- 1 tsp cinnamon or 1 tsp clove
- pinch asafoetida
- 1 tsp sesame seeds
- pinch turmeric powder
- 1 tsp chopped ginger
- 4–5 green chillies
- 1 lemon, juiced
- 2 tsp sugar
- salt, to taste
- 1 tsp garam masala
- 2 tbsp desiccated coconut
- 4 tbsp fresh coriander, to garnish
Instructions
Remove the husks from the corn cobs and grate them (or use a knife) to remove the kernels.
In a heavy-based pan, add the corn and milk and allow to boil.
In another pan, heat the oil. Add the chilli, mustard seeds, cinnamon or cloves, asafoetida, and sesame seeds. Allow it to crackle and then add the cooked corn mixture.
Add the turmeric powder, ginger, green chillies, lemon juice, sugar and salt, and cook over a low flame, until it becomes thick. Add the garam masala and desiccated coconut.
Serve hot garnished with fresh coriander.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
