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A delightful Gujarati snack made from grated sweet corn, bursting with sweet, savory, and tangy flavors. This quick and easy dish is perfect for a light meal or an afternoon snack, especially during monsoon season.
For 4 servings
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.
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.
Sauté Aromatics: Add the finely chopped green chilies and grated ginger to the pan. Sauté for about a minute until the raw aroma disappears.
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.
Finishing Touches: Once the corn is cooked and tender, turn off the heat. Stir in the fresh lemon juice.
Garnish and Serve: Garnish generously with freshly chopped coriander leaves and grated coconut. Serve the Makai no Chevdo hot or warm.
A delightful Gujarati snack made from grated sweet corn, bursting with sweet, savory, and tangy flavors. This quick and easy dish is perfect for a light meal or an afternoon snack, especially during monsoon season.
This gujarati recipe takes 30 minutes to prepare and yields 4 servings. At 363.42 calories per serving with 9.37g of protein, it's a beginner-friendly recipe perfect for snack or breakfast or brunch or lunch or side.
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Add 1/4 teaspoon of red chili powder along with the turmeric powder for extra heat.
Add 2 tablespoons of roasted peanuts or cashews at the end for a crunchy texture.
Add 1/4 cup of finely chopped carrots or green peas along with the corn for added nutrition and color.
To make a Jain-friendly version, simply omit the ginger from the recipe.
Sweet corn is a good source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining a healthy weight.
As a starchy vegetable, corn is rich in carbohydrates that provide a quick and sustained source of energy for the body.
Corn contains beneficial antioxidants like lutein and zeaxanthin, which are important for eye health, as well as other antioxidants that help protect the body from oxidative stress.
This recipe is naturally gluten-free, making it an excellent and safe snack option for individuals with celiac disease or gluten sensitivity.
Yes, Makai no Chevdo is a relatively healthy snack. It's made from sweet corn, which is a good source of fiber and vitamins. It's lightly spiced and cooked with minimal oil, making it a wholesome choice compared to deep-fried snacks.
One serving of Makai no Chevdo (approximately 1 cup or 195g) contains around 200-250 calories, depending on the amount of oil, sugar, and coconut used.
Yes, you can use frozen corn kernels. Thaw them completely and pulse them briefly in a food processor to get a coarse texture. Be careful not to make a fine paste. The taste and texture will be slightly different from fresh corn but still delicious.
You can store leftover Makai no Chevdo in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan or microwave before serving.
The chevdo can turn out dry if the corn used was not fresh and juicy, or if it was overcooked. Always use tender corn cobs and cook on low heat just until the rawness is gone.
This recipe is naturally vegan as it uses oil and does not contain any dairy or animal products. If you choose to use ghee instead of oil, it will no longer be vegan.
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