Makki ki Ghugri
Whole dried corn kernels soaked and boiled until tender, then tempered with mustard seeds, turmeric and green chilli — a simple harvest-season dish from Shekhawati's corn-growing villages.
- Prep
- 480 min
- Cook
- 40 min
- Total
- 520 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Pressure cooker or heavy pot
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 5 g
- carbs
- 38 g
- fibre
- 5 g
- protein
- 6 g
- calories
- 210 kcal
Instructions
- 1
Soak the dried corn kernels in plenty of water overnight until plump.
- 2
Drain the water. Pressure cook the kernels with fresh water and a little salt for about 20-25 minutes until fully tender.
- 3
Drain the cooked kernels. Save a little of the cooking liquid for later.
- 4
Heat mustard oil in a pan. Add mustard seeds and cumin seeds, letting them crackle.
- 5
Add chopped green chillies and asafoetida.
- 6
Add the boiled corn kernels along with turmeric and a splash of the saved liquid.
- 7
Mix well over medium heat for 5-6 minutes so the spiced oil coats the kernels evenly.
- 8
Stir in fresh coriander and a squeeze of lime before serving.
Chef's tips
Soaking overnight is essential for dried corn to soften properly during cooking. Serve warm, as the kernels turn chewy once fully cooled.
Ingredient substitutions
- dried corn → tinned or frozen sweet corn (adjust cooking time down significantly)
Storage
Refrigerate up to 2 days.
Reheating
Reheat in a pan with a splash of water.
Common mistakes to avoid
- •Skipping the soak, which leaves the corn kernels hard and undercooked.
- •Overcooking after adding the spiced oil, which makes the kernels mushy.
Serving suggestions
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