Corn chevda

   
  I made this a few weeks ago but did not get the time to post it. Summer was still in the air and there was fresh corn in the market. This is made with freshly grated corn. This is how Ma makes it and I love it.

Ingredients

2 cups freshly grated corn

1 corn on the cob roasted and kernels removed

1 tbsp finely chopped ginger and green chilies

1/4 tsp mustard seeds

4-5 curry leaves chopped

1/4 tsp turmeric powder

1 tbsp lemon juice

1/4 cup milk

roasted and crushed peanuts to garnish

chopped cilantro

pomegranate seed (optional)

salt for taste

Oil for cooking

Method

Heat some oil in a non stick pan and drop the mustard seed in it. Once the seeds pop add the ginger, green chilies and curry leaves. Cover the pan with a lid till it stops spluttering. Now add the turmeric powder, grated corn, roasted corn kernels and salt. Mix everything well. Pour the milk in it and let it cook for a few minutes till the corn is cooked. Now add the lemon juice and garnish with roasted peanuts, cilantro and pomegranate seed. I did not have the pomegranate seeds when I made it this time but I love the sweet and tart  taste of pomegranate in this dish. Sometimes I also top it with some grated cheese!