Makai No Chevado
Serves: 6 servings
This is my cousin Sukeshi Shah's recipe of spicy corn (makai) pudding. The way she makes it, it tastes exactly like her mother's (my aunt Ramamasi) famous Makai No Chevado.
- 2 lbs. Fresh corn, shucked and grated (about 3 cups corn pulp)
- 4 cups whole milk
- 3 tablespoons olive oil or more
- 1 ½ teaspoons mustard seeds
- 1 tablespoon sesame seeds
- ½ teaspoon asafetida
- 5 to 6 curry leaves
- 2 dry red chilies
- 1 inch piece of ginger, minced
- 2 jalapeno or serrano chilies, minced
- 1 teaspoon salt or to taste
- ½ teaspoon turmeric
- 1 teaspoon ground black pepper
- ¼ teaspoon ground clove
- ½ teaspoon ground cinnamon
- 3 teaspoons sugar or to taste
- 2 tablespoons fresh lime juice
- 2 tablespoons grated fresh coconut
- 2 tablespoons cilantro, for garnish
- Heat oil in a wok or a frying pan. Add mustard seeds and let it sizzle. Add dry red chilies, asafetida and sesame seeds. Immediately add curry leaves, green chilies and ginger and sauté it for 30 seconds.
- Add corn pulp in to this vaghar. Add salt, turmeric, black paper, clove and cinnamon to corn pulp. Stir the mixture to combine everything. Reduce heat to low and sauté the corn pulp until translucent and most of the water is evaporated. It will release some oil also. While sautéing if corn sticks on bottom, add more oil.
- Increase the heat to medium high and add the milk, stirring constantly. Let milk come to a boil. Reduce the heat to low, cover the pan and let it simmer. Stir the Chevado in between so that it does not stick to the bottom.
- Once the mixture has reached soft pudding like consistency, add sugar, half of coconut and lime juice. Stir properly and let it simmer on the low heat until it starts releasing oil. If the Chevado is too dry you can add some water.
- Remove from the heat and garnished with remaining coconut and cilantro. Serve warm as a side dish or with Puri. Serve lime quarters on the side.