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.