Name: Makāi No Chevdo
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 2 to 4
Cuisine: Indian
Ingredients: Sev (thin or nylon), optional; ¼ teaspoon ground cumin; ¼ teaspoon ground coriander; 8 fresh curry leaves, torn, optional but recommended; ½ green chili, seeded if desired, minced; ¼ teaspoon salt, plus more to taste; 2 to 3 teaspoons lime juice (about ½ lime), or to taste; 2 garlic cloves, grated, optional; Pinch of asafetida, optional; ½ teaspoon black mustard seeds; ¼ teaspoon ground turmeric; 1 teaspoon grated ginger; 1 tablespoon extra virgin olive oil; 1 small cinnamon stick (1 to 2 inches/2.5 to 5 cm); ¼ cup (35 g) unsalted cashews, raw or roasted, soaked in ½ cup (120 ml) hot water for 15 minutes; 3 cups (400 g) corn kernels (fresh from 2 ears or frozen and thawed); Freshly chopped cilantro, optional

Preparation info

Serves
2 to 4

Difficulty
Easy
Ready in
35 min

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

The term chevdo typically refers to a crunchy snack (as in Cereal No Chevdo), but makāi no chevdo is essentially Gujarāt’s take on creamed corn. I firmly believe that every season needs something cozy, and this is one to enjoy during corn’s favorite season: summer! Since corn maintains much of its glory when frozen, this dish is a welcome addition to the table any time of the year.