1/2 cup corn/ cholam
1 cup thick coconut milk
1 green chilly, slit into two and remove seeds
1/4-1/2 tsp ginger, crushed
1 pinch asafoetida
1 tbsp coriander leaves, chopped
salt to taste
1/4 tsp mustard seeds
1 tbsp ghee
- Heat ghee in a pan and splutter mustard seeds. Add asafoetida, slit green chilly, ginger and corn and saute well.
- Add coconut milk to this and cook at low flame for 8-10 minutes.
- When corn gets cooked, add salt and mix well.
- Add chopped coriander leaves and remove from flame. Serve with basmati rice…