Indian Corn Dip
by Tarla Dalal

Tempering is an inherent aspect of Indian cooking, and perhaps a key factor that boosts the flavour and aroma of most dishes. Here is an Indian Corn Dip made of crushed sweet corn kernels in a milk-cornflour base, flavoured with green chillies and tempered traditionally. This desi dip has a unique aroma, flavour and mouth feel that goes perfectly well with khakhras or nacho chips too!

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Indian Corn Dip recipe - How to make Indian Corn Dip

1 cup boiled and coarsely crushed sweet corn kernels (makai ke dane)
1/2 cup milk
1 tsp cornflour
1 1/2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp finely chopped green chillies
salt to taste

For The Garnish
1 tbsp finely chopped coriander (dhania)

For Serving
khakhras
nacho chips

Method

Combine the milk and cornflour in a small bowl and mix well till the cornflour dissolves completely. Keep aside.
Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds.
When the seeds crackle, add the sweet corn, green chillies, cornflour-milk mixture and salt, mix well and cook on a medium flame for 2 minutes or till the mixture thickens, while stirring continuously.
Garnish with coriander and serve immediately with khakhras and nacho chips.

Nutrient values (Abbrv) per tbsp