serves
2
prep
10 minutes
cook
15 minutes
difficulty
Mid
serves
2
people
preparation
10
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 2 cobs of corn (or 1 cup frozen corn kernels)
- ½ tsp cumin seeds
- ¼ tsp mustard seeds
- 1 ½ tbsp ghee
- 1 cm piece peeled ginger, grated
- 2 green chillies, seeded and finely chopped
- ¼ tsp turmeric powder
- 2 pinches of asafoetida (hing), optional
- Salt, to taste
- 125 ml (½ cup) milk
- 1 tsp sugar
To serve
- ½ tsp chaat masala (optional)
- 1 tbsp grated fresh coconut (or frozen and thawed)
- 1 tbsp chopped coriander
- 1 lime, cut into wedges
Instructions
- Grate the corn into a bowl to catch all the juicse (or coarsely grind in a food processor, if using frozen corn).
- Dry roast the cumin and mustard seeds in a hot wok over medium heat just until lightly toasted. Add 1 tablespoon of ghee and once the seeds start popping, add the ginger, green chilli, turmeric and asafoetida.
- Add the corn and any corn juices to the wok and stir until the corn becomes slightly roasted. Season with a pinch of salt. Add the milk and simmer, stirring occasionally, until the corn mixture is thick like a porridge. Stir in the remaining 2 teaspoons of ghee and the sugar. Season with more salt, if desired.
- Spoon into shallow serving bowls, top with a pinch of chat masala, a little grated coconut and coriander and serve with lime wedges.
Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.
Photography by Andrew Dorn.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
