Ingredients:
2 Corn Cobs (I used sweet corn) 1/2 cup Milk 2 Green Chillies 1/2 tsp Grated Ginger 1/2 tsp Mustard Seeds 1/2 tsp Cumin Seeds 1/4 tsp Turmeric Powder A big pinch of Hing 2 tbsp Oil 2 tbsp Grated Fresh Coconut Chopped Coriander leaves Salt to taste Juice of half a lemonMethod:
Grate or grind the corn into a coarse paste and set aside. Heat oil in a heavy bottomed pan. Add the mustard seeds and cumin seeds and let them splutter. Then add the hing, finely chopped green chillies and grated ginger and stir for a few seconds. Now add the grated corn and turmeric powder and mix. Fry until the color changes slightly. Now add the milk to it and combine well. Cover the pan with a lid and let it cook on a low flame. Cook until all the milk evaporates and the mixture thickens. Add the salt to it and mix well. Turn off the flame and add the lemon juice and coriander leaves. Mix well Garnish with grated coconut, coriander leaves and lemon wedges. Serve hot as a snack.