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Juicy, creamy, nutty. Packed with essential nutrients such as fiber, protein, and antioxidants, Makai No Chevdo is a popular snack from the Indian state of Gujarat. Try out this easy-to-cook recipe of Indian corn chowder that is full of flavor.
  • 2 cups corn kernels
  • 3 tbsp oil
  • 1″ piece of cinnamon
  • 4-5 cloves
  • 2 whole red chillies
  • 1 tsp mustard seeds (sarson)
  • 1/4 tsp asafoetida (hing)
  • 1 tbsp sesame seeds (til)
  • 1-2 chopped green chillies
  • 1/2″ piece of ginger chopped
  • 1 sprig curry leaves
  • 1/4 tsp turmeric powder (haldi)
  • 1 tsp salt or to taste
  • 1 cup milk
  • 1 tsp sugar
  • 1 tbsp lemon juice
  • 2 tbsp chopped green coriander leaves
  • To begin, prepare the corn. Keep aside 3 tbsp corn kernels and coarsely grind the rest. If using fresh corn, boil and grate them.

  • Heat oil in a pan. Add cinnamon, cloves, red chillies broken into two, mustard seeds, and asafoetida (hing). Add sesame seeds and mix well. Allow the mustard seeds to crackle and sesame seeds to pop.

  • Next, add chopped green chillies, ginger, and curry leaves. Mix well.

  • Now, add the ground corn. Cook for a few minutes.

  • Add the milk. Mix well. Add salt. Cook for a few minutes.

  • Add sugar and corn kernels. Mix well. Cover and cook until the liquid dries up, the corn is done, and the mixture is nice and creamy.

  • Turn off the heat. Finish with lemon juice and chopped coriander leaves. Mix well.

  • The Makai No Chevdo is ready to serve. Garnish with coriander leaves and serve hot.

  • You can use sweet corn kernels (fresh or frozen) for this recipe.
  • Traditionally, peanut oil is used for the recipe. Since my kitchen is a nut-free kitchen, I have used sunflower oil.


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Growing with Nemit.

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