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Makai no Chevdo

ByBhavna

With 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)

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Makai no Chevdo

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Author: Bhavna

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.

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