teacups grated fresh tender corn 1 teaspoon mustard seeds 2 green chillies, chopped 2 curry leaves a pinch asafoetida 1 teacup milk 1 teaspoon plain flour 2 tablespoons chopped coriander 1 tablespoon ghee salt to taste To be ground into a paste 4 tablespoons grated fresh coconut 6 peppercorns For decoration 1 tablespoon chopped coriander
Method 1. Heat the ghee and fry the mustard seeds for 1 minute. Add the green chillies, curry leaves, asafoetida and corn. 2. Mix the milk and flour and add to the mixture. Add the paste and cook for a few minutes. 3. Add 1/2 teacup of water and salt and cook for a few minutes. 4. Add the coriander and mix well and serve hot topped with coriander.