Creamy, spicy and tangy dish prepared by cooking grated corn with milk and a fragrant tempering of mustard seeds & asafoetida.
Ingredients
6 corn cobs
1/3 cup coarsely ground peanuts
1 cup milk
2 tablespoons oil
1 teaspoon mustard seeds
1/2 teaspoon asafoetida (hing)
2 teaspoons freshly ground green chillies or to taste
1 teaspoon freshly ground ginger
1 tablespoon lemon juice
8-10 curry leaves
1/2 cup finely chopped coriander leaves
1/2 teaspoon turmeric
Salt to taste
Method* Grate the corn with a hand grater and keep aside.
* Combine the grated corn, milk, coarsely ground peanuts, ginger and green-chillies paste in a bowl and mix well.
* Heat oil in a non-stick pan. Add mustard seeds and let them splutter. When the mustard seeds start spluttering, add asafoetida and curry leaves.
* Add the prepared corn mixture and mix well. Be careful as the corn mixture might splatter. Cover the pan and cook on medium-low heat stirring occasionally.
* Cook on medium-low heat for about 5-7 minutes or till the corn mixture becomes thick. Add salt and turmeric powder and mix well.
* Cook on medium heat (without covering the pan) for about a minute while stirring frequently. At this point, its texture should be creamy and moist, it should neither be too watery nor too dry.
* Add lemon juice and finely chopped coriander leaves. Mix well.
* Serve hot for breakfast or as a teatime snack.