Here’s an EARful for you, this breakfast/snack dish is as basic and desi as they come, but oh is it a-MAIZE-ing! I make this in the summer with fresh corn (sometimes fresh grilled corn), and I know friends who make it yearlong with frozen corn.
INGREDIENTS
3 cup corn kernels
2 tsp salt (to taste)
¾ to 1 cup milk
1 tbs ground peanuts
1 tsp ground ginger
1 tsp ground garlic
1 tsp sugar (to taste)
1 tbs grated coconut
1 tsp garam masala
¼ cup chopped cilantro
1 tbs fresh lemon juice
Temper:
1 tbs oil
Pinch of hing (asafetida)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp sesame seeds
6-7 curry leaves
1 tbs green chilis (to taste)
Garnishes: thin sev, pomegranates, green chilis, cilantro
METHOD
1 Using a food processor, coarsely grind the corn kernels
2 Heat the oil and then lower the temperature. Add the temper ingredients one by one in the order listed
3 Add the corn and salt and mix together
4 Add milk, stir, and cook covered for 10 min, stirring every 2-3 minutes
5 Add the peanuts, ginger, garlic, sugar, coconut, and garam masala and continue to cook off the liquid
6 Once the liquid has all evaporated, add the cilantro and lemon juice
7 Serve hot with sev, pomegranate seeds, green chilis, and/or cilantro!
Tag: Indian, Breakfast, Lunch
