Makai no Chevdo

Instructions

1. 1

   Prepare the Corn: Grate the kernels off the sweet corn cobs using the large holes of a box grater. You should have about 3 cups of grated corn. Set aside.

2. 2

   Prepare the Tempering (Tadka): Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter for about 30 seconds. Add the cumin seeds and asafoetida, and sauté for another 30 seconds until fragrant.

3. 3

   Sauté Aromatics: Add the finely chopped green chilies and grated ginger to the pan. Sauté for about a minute until the raw aroma disappears.

4. 4

   Cook the Chevdo: Add the grated corn, turmeric powder, salt, and sugar to the pan. Mix everything well to combine. Cover the pan and cook on low heat for 8-10 minutes, stirring every 2-3 minutes to prevent sticking. The corn will cook in its own moisture, so no extra water is needed.

5. 5

   Finishing Touches: Once the corn is cooked and tender, turn off the heat. Stir in the fresh lemon juice.

6. 6

   Garnish and Serve: Garnish generously with freshly chopped coriander leaves and grated coconut. Serve the Makai no Chevdo hot or warm.