Ingredients

The following ingredients have 4 Servings
  • 2 cups Boiled sweetcorns
  • 1/2 cup Milk
  • 2 finely chopped green chilies
  • 1 tsp Minced Ginger
  • 1 tsp Mustard seeds
  • 1 tp Sugar
  • Salt
  • 1 tsp lemon juice
  • 1 tbsp Oil
  • 1/4 th cup Grated coconut
  • a handful of freshly chopped coriander

Instruction

  • Boil sweet corn in a pressure pan till 4 whistles.
  • Once the pressure pan cools down open the lid and remove the water from the sweet corns.
  • Grate the corn in a food processor till you get a coarse mixture. It shouldn't form a paste.
  • Add little water if the mixture is too dry.
  • Heat oil in a non-stick pan and add mustard seeds. Once it starts to crackle add finely chopped green chilies and ginger pieces in the oil.
  • Stir for few seconds. Now add grated sweet corn in it. Keep the gas on medium flame now.
  • Let it cook for 2-3 minutes stirring in between so that the corn does not stick to the pan.
  • Add milk, sugar, and salt in the corn mixture and stir it for another 2 minutes.
  • Keep stirring in between for another 2 minutes till all the milk gets evaporated.
  • Cook till you get a nice creamy consistency and once you get the desired consistency Corn kees is now ready to serve.
  • Garnish with some freshly grated coconut and finely chopped coriander.