January 2, 2020

Makai Chevdo/Makai Chivda – How To Make Indian Corn Hash

MAKAI CHIVDA - CORN HASH

Corn kernels ground to a coarse mixture then slow cooking in oil, garlic, milk. Tempered with mustard seeds, red pepper and asafotida in hot oil. Finally garnished with chopped cilantro/coriander. So delicious!

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Main Course, Snack

Cuisine Indian

Servings 3

Equipment

Saucepan/Wok, Food Processor

Ingredients

2 lbs frozen sweet corn (Makai) or fresh corn kernels
8 tbsp veg. oil - canola, other
2 cloves chopped garlic
1 tbsp ginger/green chili paste
2 cups whole milk
1/4 tsp turmeric powder
1 tbsp mustard seeds
2 whole dry red chilies
1 cup chopped cilantro/coriander
salt to taste
1 pinch asafoetida

Instructions

Grind sweet corn kernels in food processor to a coarse mixture.
In a heated saucepan add 6 tbsp of veg.oil. Once hot reduce heat to low and add garlic.
Saute garlic until light brown then add ginger/green chili paste. Mix well using wooden spatula.
Add corn mixture, mix well then add 1 cup of milk. Stir well and keep on doing so until milk has blended in. About 30 minutes.
Next add salt and 2nd cup of milk. Keep on stirring mixture to ensure it doesn't stick to the pan or burn. Add turmeric powder.
After 30 minutes or sooner oil should separate from the mixture indicating corn has been fully cooked. Your spatula at this point should stand by itself in the the cooked corn chivda/hash.
Now add half the cilantro and cook for a minute more.
Next in a small preheated saucepan with handle add remaining veg. oil, mustard seeds and dry red chilies. Once mustard seeds start to crackle add asafoetida. Remove and pour the hot, sizzling mixture to the corn. Mix well turn off heat and transfer Makai Chevdo/Makai Chivda/Corn Hash to serving bowl. Garnish with remaining chopped cilantro.
Wallah! Your Makai Chevdo/Corn Hash is ready!