Makai Ni Khichdi (Corn) Recipe

Ingredients

• 3 cups coarsely crushed sweet corn kernels (makai ke dane)
• 1 tbsp oil
• 1 tsp mustard seeds (rai / sarson)
• 1 tsp cumin seeds (jeera)
• 1/2 tsp asafoetida (hing)
• 2 tsp finely chopped green chillies
• 1 cup milk (whole Buffalo, 6.5% fat)
• 2 tsp sugar
• salt (namak) to taste
• 2 tsp lemon juice
• 2 tbsp finely chopped coriander (dhania)

Steps

1. Heat the oil in a broad non-stick pan, add the mustard seeds, cumin seeds, asafoetida, and green chillies and sauté on a medium flame for a few seconds.
2. When the seeds crackle, add the crushed corn, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
3. Add the milk, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes or till the corn is tender.
4. Add the lemon juice and mix well.
5. Serve immediately garnished with coriander.