Recipe by Aunt Cookie
This is a delicious Indian side dish, and it's pretty simple to make. Enjoy!
Top Review by Miss Dipsy
This was delicious, although the corn turned out a little bit tough, I think due to the length of time it was cooked for. I'm not sure how this could be avoided without affecting the taste though, as I think cooking the corn in the milk as it reduces is what makes it taste extra yummy. I might experiment to see if I can make it turn out more tender (I'm thinking bringing the milk to the boil before adding the corn will reduce the time the corn is cooked for slightly & might therefore help). My kids really liked this too; we ate it as part of a vaguely Gujarati-style meal of Khichdi (rice, lentils & a bit of veg) and Kadhhi (curried yoghurt gravy) with a simple tomato curry. I followed the recipe exactly as written, although with slightly less chilli to make it more child-friendly (oh, and I used ghee instead of oil).
- 2 1⁄2 cups frozen corn, thawed
- 2 cups whole milk
- 1 tablespoon oil
- 1⁄8 teaspoon whole cumin seed
- 1⁄2 teaspoon grated gingerroot
- 1 fresh green chile, very finely chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon sugar
- 1 pinch cayenne pepper
- 2 tablespoons grated coconut
- 1 tablespoon cilantro, chopped
Directions See How It's Made
- Put the corn and milk in a heavy pan. Bring to a simmer, making sure it doesn't boil over. Simmer vigorously, stirring occasionally, until there is very little milk left (just enough to keep the corn looking wet).
- Heat the oil in a frying pan over medium heat. When hot, put in the cumin seed. A few seconds later, add the ginger and green chili. Stir once.
- Add the corn, sugar, salt, and cayenne to the frying pan. Stir to mix. Add the coconut and cilantro.
- Mix again and turn off the heat.