Corn in coconut and green chilli sauce


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

In this popular Maharashtrian side dish, Makki Usli, golden corn kernels are bathed in a thick coconut sauce enhanced by the nutty taste of mustard seeds and aromatic fresh chillies. It tastes wonderful served on its own with bread, or with any simple vegetable curry.


  • 45 ml/3 tbsp sunflower oil or light olive oil
  • 2.5 ml/½ tsp black or brown mustard seeds
  • 2.5 ml/½ tsp cumin seeds
  • 1 medium onion, finely chopped
  • 2.5 ml/½ tsp ground turmeric
  • 450 g/1lb frozen corn, thawed and drained, or canned corn, drained and rinsed
  • 5 ml/1 tsp salt, or to taste
  • 25 g/1 oz desiccated (dry unsweetened shredded) coconut
  • 2 fresh green chillies, chopped
  • julienne strips of fresh red chilli, to garnish
  • Indian bread or vegetable curry, to serve


  1. Heat the oil in a frying pan over a medium heat, and add the mustard seeds followed by the cumin. Stir briefly, then add the onion and fry for 6–8 minutes, until soft.

  2. Stir in the turmeric, then add the corn and the salt. Pour in 250ml/8fl oz/1 cup warm water, bring to the boil, and simmer over a medium heat for 6–8 minutes.

  3. Meanwhile, grind the coconut and green chillies in a coffee grinder until smooth, then add to the pan. Stir and simmer for 2–3 minutes, until the sauce has thickened. Serve garnished with the chilli strips.

Per portion Energy 258kcal/1077kJ; Protein 5g; Carbohydrate 23g, of which sugars 5g; Fat 17g, of which saturates 5g; Cholesterol 0mg; Calcium 22mg; Fibre 5.6g; Sodium 496mg.