Vegan Makāi No Chevdo (Indian sweet corn dish)

This traditional Gujarati snack made from desi maize (Makai) or sweet corn from plant origin india cookbook is known for its creaminess, mild spice, sweetness and flavor.

What do you need:

3 cups corn kernels
¼ cup unsalted cashews, soaked in ½ cup hot water for 15 minutes
1 tablespoon olive oil
1 small cinnamon stick
½ teaspoon black mustard seeds
¼ teaspoon asafetida (an Indian spice found in most Indian markets)
2 cloves of garlic, grated
1 teaspoon grated ginger
½ green chilli, seeded and chopped
8 fresh curry leaves, torn
¼ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ tsp salt, plus more to taste
2 to 3 teaspoons lime juice
Freshly chopped cilantro, for garnish

What are you doing:

  1. In a blender, add corn and blend until broken down but not completely smooth. Transfer to a bowl and set aside.
  2. In a blender, add the soaked cashews and blend until very smooth. Transfer to a bowl and set aside.
  3. In a saucepan over medium-high heat, heat the oil. Add cinnamon stick, mustard seeds and asafetida, and heat until seeds begin to crackle, about 30 seconds. Add the garlic, ginger, chilli and curry leaves and stir constantly until fragrant, about 30 seconds. Cover, if necessary.
  4. Add corn kernels, coriander, cumin, turmeric and salt, mix well and reduce heat to medium. Add ¼ cup water and cook for 10 minutes, until thickened, stirring frequently to prevent it from sticking to the bottom of the pan.
  5. Stir in mixed cashews and cook until well incorporated, 2 minutes, stirring frequently. Add water as needed to maintain a porridge-like consistency.
  6. Remove from heat, then add lime juice and salt to taste. Garnish with chopped cilantro and serve hot.

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