Ingredients:
2 cups boiled American corn kernels
1/2 cup milk
1/2 cup water
For seasoning: Curry leaves (karube), 1-2 green chillies slit lengthwise, finely chopped ginger, 1/2 tsp cumin seeds, a pinch of asafoetida
Salt to taste
Method:
1. Coarsely grind the boiled corn in a mixer. There should be some whole corn kernels as well. It should not become pasty.
2. Add the seasoning ingredients to some oil in a pan. When the jeera seeds start spluttering and you get the aroma of curry leaves and ginger, add the semi-ground corn.
3. Saute for two minutes and add milk and water and salt.
4. Bring to a boil and simmer for 4-5 minutes.
5. Tastes yummy on its own, is normally eaten as one dish among the regular rotli-shaak-dal-bhaath.
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