Name: Corn Khichu
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 whole dried red chilies, cut in half; 1 tsp coriander-cumin powder; ½ tsp salt; ½ tsp asafoetida (hing); 2 tbsp groundnut (peanut) oil; 2 tsp Kashmiri red chili powder; ¾ tsp cumin seeds; 110 g/3¾ oz/½ cup plain yogurt, whisked; 130 g/4½ oz/1 cup cornflour; 2 tbsp chopped cilantro/coriander; ½ tsp mustard seeds; 8–10 curry leaves; ½ tsp ground turmeric; 40 g/1½ oz/½ cup corn chevda (readily available at Indian supermarkets); 2 tsp groundnut (peanut) oil; 1 tbsp garlic paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Spice Collector’s Cookbook

By Vina Patel

Published 2024

About

On my most recent trip to Mumbai, India, I was all set to indulge in the city’s finest dining establishments and taste all the upscale dishes I could get my hands on. But my daughter Elissa had other plans and insisted I try this specific dish. I’m so grateful to her for introducing it to me. Despite being a corn skeptic, I was pleasantly surprised and quite intrigued by how much flavor was packed into a simple corn dish! I was so smitten, I returned to the same restaurant to try it again.