Makai No Chevdo

In India makai or corn is usually associated with monsoons,  as it during this  season that fresh makai/corn crop arrives in the markets. For many of us, soaking in rains and biting  in to fresh ‘sigri’ roasted bhutta/corn on the cob has been one of the favourite things to do on after-school rain-drenched afternoons. This mention is sure to trigger some very fond memories for many of you.

The corn we had while growing up was the white corn/ desi makai or the Indian corn. Sadly though this variety seems to have disappeared from the urban markets these days. Its hard to find the Indian corn even during its season!! All we get to see is the American corn  that is slightly  sweet and pale yellow in colour. Surprisingly this variety is never out of season as its always found neatly stacked at local vegetable vendors’!!! Secondly a lot of us have began deep-freezing corn kernels as an annual ritual so now the corn is just around the corner 🙂

The access to fresh corn round the year helps in including it in the menu on regular basis. A corn chaat or a corn salad or this Makai No Chevdo has been one of my favourite afternoon snack. Like any loyal and healthy preparation this dish has helped me satisfy my late afternoon craving for some spicy biting.. Summers are time when our appetite for food dwindles and all we desire is some one pot fix/meal. This dish is apt for the summers because it does not involve lot of cooking, can be had room temperature  and the addition of  ruby red pomegranate arils, crunchy toasted peanuts  help in spicking up the otherwise drab summer afternoons. Balance the sourness and sweetness of the Chevda according to your preferred taste.

Go ahead  make and enjoy the colourful and mellow Makai No Chevdo…

Makai No Chevdo

Serves 2

Ingredients

• 3 cups sweet corn kernels , boiled and drained
• 1/2 cup pomegranate arils
• 1/2 cup peanuts, roasted, skin removed, coarsely ground
• 1/2 cup sev
• 2 green chillies, finely chopped
• 1 teaspoon rai/mustard seeds
• 1/4 teaspoon asafoetida
• 1 teaspoon oil
• juice of 1 lemon
• a pinch of sugar
• salt to taste
• finely chopped coriander to garnish

Method

1. Place a kadhai on flame. Once the kadhai warms up add oil.
2. When the oil heats up add rai and hing. Allow the rai to splutter up and add chopped green chillies and sauté for a few seconds.
3. Add the corn kernels and cook for a 2-3 minutes.
4. To the corn add salt, lemon juice and sugar. Give it a good mix.
5. Cook for a minute and turn off the flame.
6. Allow the corn mix to cool down.
7. Once the mixture is cooled add pomegranate arils and peanuts. Mix.
8. Transfer the mixture in a serving bowl.
9. Serve with a generous sprinkle of sev and some finely chopped coriander.
10. Enjoy this Makai No Chevdo with a steaming cup of tea/coffee…