Bhutte ki Kees
Veg
Fresh corn kernels grated and stir-fried in ghee with mustard seeds, green chilli, ginger, and a handful of fresh coconut and coriander — a warm, savoury corn preparation from Ujjain and Indore, eaten as a breakfast or snack during the monsoon corn season.
Cuisines
Malwi
Best for
Breakfast
Snacks
Build a full meal around Bhutte ki Kees
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 15 min
Total: 30 min
2-3 servings
Ingredients
|
2 cups | Corn , fresh kernels |
|
1 tablespoon | Ghee |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 | Chili , green, finely chopped |
|
1 pinch | Asafoetida |
|
1 teaspoon | Turmeric powder |
|
1 cup | Milk , full-fat |
|
— | Salt , to taste |
|
2 tablespoons | Coconut , grated |
|
2 tablespoons | Cilantro , finely chopped |
|
1 tablespoon | Lemon juice |
Instructions
- 1 Grate the fresh corn kernels using a grater or food processor.
- 2 Heat ghee in a pan over medium heat.
- 3 Add mustard seeds and cumin seeds. Allow them to splutter.
- 4 Add the chopped green chili and a pinch of asafoetida. Sauté for a few seconds.
- 5 Stir in the grated corn and add turmeric powder. Mix well.
- 6 Pour in the milk and add salt to taste. Stir to combine.
- 7 Cook the mixture on low heat, stirring occasionally, until the milk is absorbed and the corn is cooked, about 10-12 minutes.
- 8 Garnish with grated coconut, chopped coriander leaves, and a drizzle of lemon juice.
- 9 Serve hot.
Tips
For an extra kick, you can add a pinch of red chili powder along with the turmeric.