Grated Fresh Corncob Savory Snack | Makyache Kanasachi Kees

Remove the husk and silks from the corncob and grate the kernels. Roughly chop the onion and grate the ginger. Cut the green chilies in medium or small pieces.

In a non stick thick bottom pan heat the oil. Add mustard seeds and when they begin to splutter add hing (asafoetida), curry leaves and green chili pieces. Toss them and add chopped onions. Keep the flame medium.

Once the onions are translucent, add the coarse mixture of grated corn and grated ginger. Stir it a few times and add salt, red chili powder to it. Stir again and cook covered for 5 minutes.

Some people add milk to kees after adding the grated corn to the pan. If you wish you can add 1/2 cup of milk and let it cook till all moisture evaporates. I prefer to use water, just enough to keep it moist.

The milk in corn kernels is what makes this dish savory. While using sweet corn kernels one may need some liquid to make the mixture soft.

Open the lid and if the kees ( mixture ) is very dry sprinkle some water over it. If it is too moist cook it uncovered for a while.

Once the corn mixture is cooked (takes about 10 mins) turn off the heat, add sugar if using. Stir and keep it covered for a few minutes.

Garnished this savory kees with fresh coriander leaves, grated fresh coconut and lime juice and serve hot.

A perfect snack for a rainy evening.