Makai Ni Kadhi

Cuisines

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Recipe

Ingredients

1 cup	corn kernels (fresh or frozen)
1 cup	yogurt
2 tablespoons	gram flour (besan)
2 cups	water
1 teaspoon	ginger paste
1 teaspoon	green chili paste
1 teaspoon	turmeric powder
1 teaspoon	cumin seeds
1 teaspoon	mustard seeds
1 pinch	asafoetida
1 tablespoon	oil
—	salt to taste
1 tablespoon	chopped coriander leaves

Instructions

1. 1 In a bowl, whisk together yogurt, gram flour, and water until smooth and lump-free.
2. 2 Add ginger paste, green chili paste, turmeric powder, and salt to the yogurt mixture and mix well.
3. 3 Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds and let them splutter.
4. 4 Add a pinch of asafoetida to the pan and stir.
5. 5 Pour the yogurt mixture into the pan and stir continuously to prevent curdling.
6. 6 Add corn kernels to the mixture and bring it to a boil.
7. 7 Reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally.
8. 8 Adjust the consistency with water if needed and check seasoning.
9. 9 Garnish with chopped coriander leaves before serving.