Halwai September 14, 2017

Ingredients:

• 10-12 – fresh & tender corncobs with large kernels
• 1 tbsp – Channa dal
• 1/2 tbsp – Urad Dal
• 1/2 tsp each – cumin & Coriander seeds
• 1 stalk – Curry leaves
• 1 tbsp – coriander leaves, finely chopped
• 1 cup – Tamarind water
• 2 tsp – chilli powder
• 1.5 tsp – Dhania (coriander seeds) powder
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Garam Masala powder
• Salt – to taste
• 1/4 cup – jaggery, softened
• 1 tbsp – coconut, grated
• 2 tbsp – oil

Method:

  1. Break cobs into 2″-3″ pieces.
  2. Wash and keep aside.
  3. Heat oil in handi, allow to smoke, add cumin and coriander seeds.
  4. Once it splutters, add curry leaves and the dals.
  5. Stir for 4-5 seconds, add chilli powder, stir.
  6. Add tamarind water. Bring to a boil.
  7. Add all the other masalas, coconut, jaggery, and salt.
  8. Simmer for 1 minute.
  9. Add 4 cups water, bring to a boil.
  10. Add corn, bring back to boil.
  11. Allow to cook for 4-5 minutes.
  12. Cover and seal, cook on slow flame for 20 minutes.
  13. Break open seal, remove cover. Mix well once, simmer and allow excess water to evaporate.
  14. Garnish with coriander, serve hot as is.

Recipe courtesy of Sify Bawarchi