This popular Indian corn dish is vegan & gluten free, and takes just 12 minutes to prepare.
This tasty creamed corn dip is a popular snack or tiffin (lunch box) dish from Gujarat, in Western India. Also known as Makai ki khichdi, it is aromatic, sweet and spicy.
In Gujarat, meals are traditionally eaten on a thali, which is a large metal platter containing several smaller bowls. The main part of the thali is for rice and bread, while the smaller bowls, each contain a different vegetable, dal and several farsan. The farsan are small side dishes which can either compliment a meal or can be eaten as snacks or taken to work in a tiffin.
This corn dish is a farsan and is really quick and easy to make – many of these ingredients are pantry staples (if you make Indian food), or are easily available and inexpensive.
Gujarati corn does not contain onions, garlic or ginger. This is because Gujarati cuisine is heavily influenced by Jains who are vegetarian and do not use root vegetables.
Instead, they use Asafoetida (hing), which is used as a substitute for the onion and garlic flavours. Although extremely pungent when raw, once cooked asafoetida lends a wonderful aroma to the dish.
Asafoetida is available in supermarkets as a powder, usually mixed with ground wheat (and this is not as noxious). For a gluten free diet, select the GF version which is usually made with rice flour.
How to make Gujarati corn
- To prepare, the sweetcorn is partially blended for creaminess, while some are left whole for a slight crunch.
- Mustard and cumin seeds are heated in oil to release their flavour, and then the asafoetida and green chillies and stirred in.
- Next, the corn and milk are added.
- Before serving, add lemon juice and garnish with chopped coriander.
How to serve Gujarati corn
You can either serve this warm or at room temperature – as a dip or a side dish. Khakhra (Indian flatbread) or warm rotis are a perfect accompaniment.
More Gujarati recipes
More Dips & Sauces recipes
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Gujarati Style Corn
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- a pinch asafoetida powder
- ½ teaspoon cumin seeds
- 1 green chilli finely chopped
- salt to taste
- 3 cups sweetcorn partially blended
- 1 teaspoon corn flour
- ½ cup milk warm
- 1 teaspoon lemon juice
- 1 teaspoon coriander/cilantro chopped
- Combine the milk and cornflour in a small bowl, mix well, then set aside.
- In a saucepan on medium heat, heat the oil and add the mustard and cumin seeds. Once you hear the seeds crackle, stir in the asafoetida and green chilli.
- Then add the corn and salt and mix well.
- Pour in the milk mixture and stir continuously for 2 minutes till the mixture thickens slightly.
- Spoon out into a serving bowl, squeeze some lemon juice over the top and garnish with coriander.
This post was updated on 20th May, 2019