CORN PONGAL/ KICHADI

INGREDIENTS

2 cups tender corn kernels, grated and crushed in a mixie
milk  1 cup +  1/3 cup water
green chillies chopped  1 tsp
ginger finely chopped  1 tsp/ paste can be used
lemon juice  1 tsp ( optional)
oil/ ghee  2 tsp
mustard seeds  1/2 tsp
turmeric pdr.  1/2 tsp
curry leaves few finely chopped
salt to taste
cashew nuts chopped  1 tbsp
finely chopped coriander leaves 1 tbsp

METHOD

combine corn with diluted milk, green chilli, ginger paste in a pressure cooker, mix well, add salt to taste. Pressure cook for 10-12 minutes on low flame after the pressure builds up.
Remove, keep aside till pressure goes.
Heat oil, add mustard seeds, once it crackles, add curry leaves, cashews, fry till cashews are golden, add turmeric pdr, saute for few seconds, add to cooked corn
mix well and cook corn on medium flame till it simmers, if too dry, sprinkle some water or milk, cook till it is well absorbed and soft.
remove, add lime juice, finely chopped coriander leaves, serve hot with any chutney or plain.



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