Serves 4

6 to 8 big-sized cobs of corn to make about 3 level cups when grated 1/2 fresh coconut,grated
1/2 tsp. mustard 1/2 cup milk
1 tsp.cumin seeds juice of 1 lime
6 peppercorns pounded 3 curry leaves
3 or 4 green chillies 3 tsp. oil
2 tsp. sugar 1 tsp. ghee
1 tsp. salt chopped coriander for garnish


  1. Grate the corn and pour in the milk. Add salt, pounded pepper corn and mix. Chop the green chillies finely.
  2. Place a heavy-bottomed dekchi on medium fire. When hot, season it with mustard and cumin seeds. When the mustard seeds begin to sulutter, add the green chillies and curry leaves.
  3. If desired to have yellowish colour a little turmeric may be added. Put in the grated corn, mixed with other ingredients and milk. Stir for a while, lower the fire, cover the dekchi and let it cook.
  4. Remove the lid and put in the grated coconut, sugar and lime juice. Stir, add ghee and cover the dekchi for a few minutes.
  5. Transfer to an attractive serving dish. Garnish with chopped coriander. Serve hot as a snack with afternoon tea or serve with parathas during lunch or dinner.
Nutrient Composition Per Serving
Energy (Kcal) 261 Carotene (μg) 32.75
Protein (g) 4.69 Vitamin C (mg) 0.98
Carbohydrate (g) 24.48 Mg (mg) 44.08
Fat (g) 16.05 Na (mg) 38.78
Fibre (g) 2.26 K (mg) 120
Minerals (g) 0.89 Mn (mg) 0.07
Calcium (mg) 13.42 Zn (mg) 0.09
Phosphorus (mg) 142.53 Cr (mg) 0.002
Iron (mg) 1.47
Avoid using free sugar for preparation in diabetic.