Ingredients:
2 corn on the cob, grated (1.5 cups)
2T ghee
¼ t Rai (mustard seeds)
½ t cumin seeds
Pinch of Hing (asafoetida)
1 t ginger, grated
1 T green chilies, chopped (adjust to taste)
8-10 curry leaves
¼ t turmeric powder
¼ t Kashmiri mirch (red chili powder)
½ t cayenne pepper (adjust to taste)
¼ cup milk
3/4 t salt (to taste)
1 T lime juice
Methods:
Heat ghee in a pan.
Add rai, cumin seeds, hing, grated ginger, chopped green chilies, and curry leaves. Sauté until fragrant.
Add the grated corn and sauté for 3-4 minutes.
Add turmeric, Kashmiri mirch, cayenne pepper, salt, lime juice and stir. Now add milk and cover and cook for 4 minutes on medium heat.
Add cilantro
Make Jeeravan Masala by combining and roasting all whole masala, then grinding and combining with ground spices.
Serve in a bowl and 1 T ghee then garnish with grated coconut, cilantro, Jeeravan Masala Jeeravan Masala
For Jeeravan Masala:
Whole Spices:
2 Bay leaves
1 T Coriander seeds
1 T Cumin seeds
8 Cloves
1 small piece Cinnamon
1 t Mace
¼ t Peppercorns
2 t Fennel
¼ t Nutmeg
1 large Cardamom
4 green Cardamom
Ground Spices
1 t Cayenne pepper
¼ t Dry ginger
1 t Black salt
1 t Kashmiri Mirch
½ t Turmeric
2 t Mango powder
1 t Sugar
1/2 t Salt
¼ t Hing (Asafoetida)
2 t Amchur (Dried mango powder).