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!
Indian Corn Dip recipe - How to make Indian Corn Dip
Preparation Time: Cooking Time: Total Time:
Makes 1 cup
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
- 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 per tbsp
| Energy | 26 cal |
| Protein | 0.8 g |
| Carbohydrates | 3.5 g |
| Fiber | 0.3 g |
| Fat | 1.1 g |
| Cholesterol | 1.1 mg |
| Vitamin A | 18.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0.5 mg |
| Folic Acid | 4.1 mcg |
| Calcium | 15.8 mg |
| Iron | 0.1 mg |
| Magnesium | 4.3 mg |
| Phosphorus | 16.8 mg |
| Sodium | 2.1 mg |
| Potassium | 27.1 mg |
| Zinc | 0.1 mg |
Outbrain
The dip is creamy made with loads of corn , which gives it a great texture. Simple to make.