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Makai No Chevdo Or Khichdi - Spicy Corn Chowder

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Ingredients
  Oil 7 Tablespoon
  Mustard seeds 1 Teaspoon
  Asafoetida 1 Pinch
  Fresh corn grated from cobs 5 Cup (80 tbs)
  Peanuts 1 Tablespoon, crushed
  Salt To Taste
  Ginger paste 1 Teaspoon (As required per taste)
  Garlic paste 1 Teaspoon (As required per taste)
  Green chili paste 1 Teaspoon (As required per taste)
  Turmeric powder 1⁄4 Teaspoon
  Coriander powder 1 Teaspoon
  Warm milk 2 Cup (32 tbs) (Regular milk used)
  Cilantro 1 Tablespoon, chopped
Directions

MAKING
1. Take a pan and heat with a couple of tablespoons of oil, add mustard seeds.
2. When the mustard seeds crackle add asafoetida, the shredded corn and the crushed peanuts.
3. Add salt to taste. Also add the ginger, garlic and green chili pastes, turmeric powder and coriander powder. Stir and let it cook for a few minutes.
4. Then add warm milk, cover let it cook for 7 to 8 minutes. Keep stirring frequently to avoid it from sticking to the bottom of the pan. Cook till the oil separates and floats on the top.
5. Sprinkle some freshly chopped cilantro on top.

SERVING
6. Garnish with sprinkles of sev and serve immediately.

TIPS
If thick chevda is preferred then reduce the quantity of milk added.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Gujarati
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Corn
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
8
Have you ever tried making corn chevda at home? If you haven't then you must check out the recipe. It looks delicious and is normally eaten at breakfast time. This is a gujarati style recipe. The chef explains the recipe very nicely in the video, so do check it out.

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