15 December, 2021

MAKAI NO CHEVDO/SWEET CORN CHIVDA/SWEET CORN KICHDI/ಮಕಯೀ ನೋ ಚೇವ್ಡೋ/ಮುಸುಕಿನ ಜೋಳದ ಹುಗ್ಗಿ…. ಗುಜರಾತ್ ನಿಂದ

This is one of the famous, delicious and tasty dish made using fresh sweet corn kernels from Gujarat. Only the tender, juicy/milky fresh corn makes the delectable chevdo, which is also known as makai ni Khichri.

Long back, while surfing on the net, I found this recipe. I checked through many recipes and found out that this dish is more or less similar to our Karnataka special huggi – a savoury rice lentil dish, and a winter special delicacy as well, which we make by putting rice and split green gram.

So since then I’m making this makai no chevdo during winter season, as we get juicy, fresh corn cobs then. I necessarily make this dish for 3 to 4 times, during winter every year and moreover the spices we use in this chevdo are winter friendly ones ie … more suitable during winters.

I have not put sugar, since I have put diced fresh coconut, lot of Pomegranate seeds and as such corn kernels were sweet too. So you can put little sugar if you wish to add.

You can also cook grated corn kernels in milk like they do in Gujarat. But we don’t like it that way, So I steam cook corn cobs in the pressure cooker first, grate it and then directly add it to the heated ghee. In this way, we do not need much oil/ghee/butter – whatever we are using and also no need to worry about if the corn is cooked properly or not.

Ingredients : measuring cup used – 200 ml

Sweet corn – 2 cobs (grated turned into 2&3/4 cup)
Oil/ghee/butter – 2 tbsp (I have put ghee)
Mustard seeds – 1/2 tsp
Cumin seeds – 1 tsp
White sesame seeds – 1 tbsp
Cashew nuts – 15 to 20 (1/2 cup)
Raisins – 2 tbsp (I have not put)
Curry leaves – 2 sprigs
Turmeric powder – 1/2 tsp
Black pepper powder – 1/4 tsp
Hing – 1/8 tsp
Grated ginger – 1/2 tbsp
Green chili paste – 1 tbsp (adjust)
Coriander leaves – 2 tbsp
Pomegranate seeds – to sprinkle on the top
Grated fresh coconut/diced fresh coconut – 1/2 cup ( adjust, but I have put this much)
Salt – 1 tsp or to taste
Lemon juice – to taste
Water – 1/2 cup (adjust, you can put more if you wish to)

PROCEDURE :

Rinse well the corn cobs, cut into half, pressure cook until 1 whistle (1 whistle is enough in my cooker, you can do as per your requirement) by adding sufficient water, let them cool down a bit and then grate the corn with the help of a grater

Heat ghee in a pan/Kadai, add in mustard seeds, cumin seeds, sesame seeds, cashew nuts, raisins (if using) curry leaves, turmeric powder, Pepper powder and hing and let them splutter, then add in the grated corn