Vaghareli Makai (Spiced Indian Corn)
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Category
American
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups of fresh or frozen corn kernels
1 teaspoon of cumin seeds
1 teaspoon of mustard seeds
2 tablespoons of oil
1 teaspoon of turmeric powder
1/2 teaspoon of red chili powder
Salt to taste
2 tablespoons of chopped fresh coriander leaves
Directions
1. In a mortar and pestle, or with a mini food processor, grind the chiles, garlic, ginger, turmeric, and salt to a paste. 2. Heat the clarified butter in a wide skillet. Add the mustard seeds and cook, stirring until they pop, which will take a minute or two. Stir in the corn kernels and cook a few minutes, stirring frequently, until they just start to feel tender, which will take a couple of minutes. 3. Stir in the peanuts, half of the cilantro and half of the red chile paste. Cook for another minute then taste. If desired, for additional heat, add more of the chile paste and perhaps a bit of salt. Remove from heat and add a squeeze of lemon or lime juice. Serve the spiced corn over rice, or as a side dish, topped with the remaining cilantro and sesame seeds. Have lemon or lime wedges handy for guests to add as they wish. Any leftovers can be reheated in a skillet with a little more clarified butter.