A traditional and flavorful street-style dish from Indore, Madhya Pradesh. Made with grated corn, milk, and spices, this savory dish is rich, mildly sweet, and creamy
Ingredients
Main:
- 2 cups fresh corn kernels (preferably sweet corn)
- 2 tbsp ghee or oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1-2 green chilies, finely chopped
- 3-4 cloves and 6-8 black pepper
- 1-inch ginger, grated
- A pinch of asafoetida (hing)
- 1/4 tsp turmeric powder
- Salt to taste
- 1 cup milk (or as needed)
Optional Garnish:
- Fresh coriander leaves, chopped
- Grated coconut
- Jiravan masala
- Lemon juice (for tang)
Instructions
- Fresh Corn (Desi corn not sweet Corn):
- Grind the fresh corn kernels in a mixer to a coarse paste (do not add water). Alternatively, grate them if preferred.
- Tempering:
- Heat ghee or oil in a pan.
- Add mustard seeds and let them splutter.
- Add cumin seeds, chopped green chilies,
- Add Clove and black pepper
- grated ginger, and a pinch of asafoetida. Sauté for a few seconds.
- Cook the Corn:
- Add the corn paste and turmeric powder.
- Sauté for 2-3 minutes on medium flame until the raw smell disappears.
- Simmer with Milk:
- Add milk gradually and stir continuously.
- Let it simmer for 8–10 minutes, stirring occasionally, until the mixture thickens and ghee starts to separate.
- Add salt to taste.
- Final Touch:
- Turn off the heat. Garnish with chopped coriander, grated coconut, and a dash of lemon juice if desired.
- sprinkle Jiravan
Serving Suggestions
- Serve hot as a breakfast or light evening snack.
- Pairs well with poha, masala chai, or as a side in festive meals.
Tips
Use desi corn or fresh seasonal corn for authentic flavor.
Adjust the amount of milk for a thicker or creamier consistency.
Add a pinch of sugar if using less sweet corn.