Makāi No Chevdo

 

This is a delicious corn dish taken from Plant-Based India by Dr. Shell Shukla. It is easy, quick to prepare and sooo yummy!

Prep time: 20 minutes 

Cook time: 15 minutes

Ingredients for 2-4
3 cups (400 g) corn kernels (fresh from 2 ears or frozen and thawed)
¼ cup (35 g) unsalted cashews, raw or roasted, soaked in ½ cup (120 ml) hot water for 15 minutes

1 tbsp extra virgin oil
1 small cinnamon stick (1-2 inches/2.5-5 cm)
½ tsp black mustard seeds
Pinch of asafetida, optional
2 garlic cloves, grated, optional
1 tsp grated ginger
½ green chili, seeded if desired, minced
8 fresh curry leaves, torn, optional but recommended
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground turmeric
¼ tsp salt, plus more to taste
2-3 tsp lime juice (about ½ lime), or to taste
Freshly chopped cilantro, optional
Sev (thin or nylon), optional

Preparation

1. Put the corn kernels into a blender or food processor and blend until broken down but not completely smooth. Transfer to a bowl and set aside.

 2. Put the cashews with their soaking water into a blender and blend until very smooth. Transfer to a bowl and set aside.

 3. Heat the oil in a saucepan over medium-high heat. Add the cinnamon stick, mustard seeds, and asafetida (if using), and heat until the seeds begin to spatter, about 30 seconds. Add the garlic (if using), ginger, chili, and curry leaves (if using), and stir constantly until fragrant, about 30 seconds. Cover, if needed, to contain the spatter.

 4. Add the corn kernels, coriander, cumin, turmeric, and salt, mix well, and reduce the heat to medium. Add ¼ cup (60 ml) water and cook for 10 minutes, until thickened, stirring frequently to prevent the mixture from sticking to the bottom of the pan.

 5. Stir in the blended cashews and cook until thoroughly incorporated, 2 minutes, stirring frequently. Add water as needed to maintain a porridge-like consistency.

 6. Remove from the heat, then add lime juice and salt to taste. Top with chopped cilantro and a sprinkling of sev, if desired. Prepare yourself for a hug in a bowl. Enjoy it while it’s warm.