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Makya Chi Usal (Spiced Corn) Recipe

Makya Chi Usal (Spiced Corn) is a popular Indian Side-Dish
Author :
On :
Friday, 21 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
One-Dish Recipe
Difficulty :
Servings :
Serves 2
Rated 3 based on 100 votes


  • 4 corncobs
  • 3 Green chillies
  • 2 tbsp - fresh scraped Coconut
  • 2 tbsp - oil
  • 1 Lime juice
  • 1 tsp - Mustard Seeds
  • ½ tsp - Turmeric
  • ½ tsp - asafetida
  • a few sprigs coriander, finely chopped
  • salt and Sugar to taste
  • How to Make Makya Chi Usal (Spiced Corn):

    1. Grate and scrape the corn off the cob into a mixing bowl.
    2. Add a pinch of salt to it. Oil a small baking tin or flat steel pan.
    3. Put the corn in it and place in a pressure cooker or rice cooker.
    4. Cook, tightly covered, for 10-15 minutes.
    5. Then allow the cooker to cool. When you open the cooker, you will find the corn has collected in a lump.
    6. Break it apart with your hands. Heat the remaining oil in a wok and when hot, pop in the mustard seeds, asafetida, green chillies and turmeric.
    7. Add the corn and stir-fry for about 10 minutes.
    8. Spoon into a serving dish and squeeze lime over the dal.
    9. Garnish with coriander and corn and serve with any marathi bread or sandwich bread or plain as a snack.


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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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