• Oil – 1 tsp
  • Mustard Seeds – 1/2 tsp
  • Dry Red Chilies – 1 to 2
  • Curry Leaves – few
  • Asafoetida – 1/8 tsp
  • Green Chilies – to taste, chopped
  • Frozen Corn – 12 oz (2 cups), defrosted and roughly food processed or crushed
  • Salt – to taste
  • Milk – 1/2 cup
  • Sugar – 1 tsp
  • Lemon/Lime Juice – to taste
  • Cilantro (Coriander) – 5 sprigs, chopped
  • Shredded Coconut – 1 to 2 Tbsp


Heat Oil in medium non-stick pan. Add Mustard Seeds and allow them to pop.

Add Dry Red Chilies, Curry Leaves, Asafoetida, Green Chilies, Corn and mix.

Add Salt, Sugar and Milk. Mix well, cover and cook for 5 minutes. Stir in between to prevent sticking.

Uncover and cook until most of the the liquid evaporates (2-3 minutes).

Switch off stove and add Lemon/Lime Juice and mix.

Garnish with Cilantro and Shredded Coconut and serve hot.

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