Makkai nu Shaak (Corn with Cumin and Curry Leaves)

There's not much to this curry, but it makes a great side to go along with more substantial curries. And it is extremely easy to put together. The Kidlet loved it too!

Makkai nu Shaak

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 Tbsp. ghee
• 1 tsp. cumin seeds
• 1/4 tsp. ground turmeric
• 1/4 tsp. ground asafetida
• ~3 c. corn kernels
• 1 c. water
• 2 Tbsp. chopped fresh cilantro
• 1/2 tsp. coarse sea salt
• 12 fresh (or frozen) curry leaves
• 1-2 fresh green Thai chilies, cut into 2cm pieces

Directions

1. Heat ghee over medium-high heat.
2. Add cumin and cook for 10-20 seconds.
3. Add turmeric and asafetida.
4. Immediately add corn, water, cilantro, salt, curry leaves, and chilies and bring to a boil.
5. Reduce heat to medium-low, cover, and cook, stirring occasionally for 8-10 minutes.
6. Serve with rice and curries of your choice. (Iyer recommends Toovar nu dal and rotis.)