BhavnaWith sweet, fresh corn, available at the local farmers market, I just can’t resist myself at making some fresh corn Chevdo (Spicy Indian style creamy corn chowder)
Makai no Chevdo
Ingredients
- Oil 4-6 Tablespoon
- Mustard seeds 1 Teaspoon
- Asafoetida 1 Pinch
- Fresh corn grated from cobs 5 Cup (80 tbs)
- Peanuts 2 Tablespoon , crushed
- Salt To Taste
- Ginger paste 1 Teaspoon (As required per taste)
- Garlic paste 1 Teaspoon (As required per taste)
- Green chili paste 1 Teaspoon (As required per taste)
- Turmeric powder 1/4 Teaspoon
- Coriander powder 1 Teaspoon
- Warm milk 2 Cup (32 tbs) (Regular milk used)
- Cilantro 1 Tablespoon , chopped
Instructions
MAKING
- 1. Take a pan and heat with a couple of tablespoons of oil, add mustard seeds.
- 2. When the mustard seeds crackle add asafoetida, the shredded corn and the crushed peanuts.
- 3. Add salt to taste. Also add the ginger, garlic and green chili pastes, turmeric powder and coriander powder. Stir and let it cook for a few minutes.
- 4. Then add warm milk, cover let it cook for 7 to 8 minutes. Keep stirring frequently to avoid it from sticking to the bottom of the pan. Cook till the oil separates and floats on the top.
- 5. Sprinkle some freshly chopped cilantro on top.
SERVING
- 6. Garnish with sprinkles of sev and serve immediately.
TIPS
- If thick chevda is preferred then reduce the quantity of milk added.
Notes
I prefer to use fresh corn but if you wish, frozen or canned corn can be used. Just grind corn kernels coarse using food processor.
