Makya Chi Usal (Spiced Corn)

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 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)

  • Grate and scrape the corn off the cob into a mixing bowl.
  • Add a pinch of salt to it. Oil a small baking tin or flat steel pan.
  • Put the corn in it and place in a pressure cooker or rice cooker.
  • Cook, tightly covered, for 10-15 minutes.
  • Then allow the cooker to cool. When you open the cooker, you will find the corn has collected in a lump.
  • 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.
  • Add the corn and stir-fry for about 10 minutes.
  • Spoon into a serving dish and squeeze lime over the dal.
  • Garnish with coriander and corn and serve with any marathi bread or sandwich bread or plain as a snack.

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