Indian Corn Dip
by Tarla Dalal
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Added to 23 cookbooks
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Tempering is an inherent aspect of Indian cooking, and perhaps a key factor that boosts the flavour and aroma of most dishes. Here is an Indian Corn Dip made of crushed sweet corn kernels in a milk-cornflour base, flavoured with green chillies and tempered traditionally. This desi dip has a unique aroma, flavour and mouth feel that goes perfectly well with khakhras or nacho chips too!
- Combine the milk and cornflour in a small bowl and mix well till the cornflour dissolves completely. Keep aside.
- Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds.
- When the seeds crackle, add the sweet corn, green chillies, cornflour-milk mixture and salt, mix well and cook on a medium flame for 2 minutes or till the mixture thickens, while stirring continuously.
- Garnish with coriander and serve immediately with khakhras and nacho chips.
Nutrient values per per tbsp
|Vitamin A||18.7 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||0.5 mg|
|Folic Acid||4.1 mcg|
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