Ingredients:
4 medium sized corn cobs, 2-3 green chillies, ½-inch piece of ginger, 1 tsp turmeric, 1-2 tsp chilli powder, 1 tsp mustard seeds, 2 tbsps oil, ½ cup milk, ½ cup water, 2 tsps lemon juice, ½ tsp sugar, Salt to taste, A pinch of Asafoetida, Chopped coriander and grated coconut for garnishing
Method:
• Grate the corn cobs with a hand grater to make a coarse paste. (You could also use a food processor or mixer grinder)
• Finely chop the ginger and green chillies.
• Add oil in a pan. Add asafoetida and mustard seeds and heat the oil till they splutter.
• Add green chillies and chopped ginger.
• Add corn paste, turmeric, chilli powder and salt. Stir it occasionally to make sure that no lumps are formed. Cook it for approx.10-15 minutes until the liquid in the corn paste dries off and the colour of the mixture changes to golden yellow.
• Add milk and water. Continue stirring till its consistency becomes like halwa or upma.
• Add sugar and lemon juice.
• Garnish with chopped coriander, grated coconut and serve hot.
