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Makāi No Chevdo [Vegan]
The term chevdo typically refers to a crunchy snack, but makāi no chevdo is essentially Gujarāt’s take on creamed corn. I firmly believe that every season needs something cozy, and this is one to enjoy during corn’s favorite season: summer! Since corn maintains much of its glory when frozen, this... Read More
Ingredients You Need for Makāi No Chevdo [Vegan]
How to Prepare Makāi No Chevdo [Vegan]
- Put the corn kernels into a blender or food processor and blend until broken down but not completely smooth. Transfer to a bowl and set aside.
- Put the cashews with their soaking water into a blender and blend until very smooth. Transfer to a bowl and set aside.
- Heat the oil in a saucepan over medium-high heat. Add the cinnamon stick, mustard seeds, and asafetida (if using), and heat until the seeds begin to spatter, about 30 seconds. Add the garlic (if using), ginger, chili, and curry leaves (if using), and stir constantly until fragrant, about 30 seconds. Cover, if needed, to contain the spatter.
- Add the corn kernels, coriander, cumin, turmeric, and salt, mix well, and reduce the heat to medium. Add ¼ cup (60 ml) water and cook for 10 minutes, until thickened, stirring frequently to prevent the mixture from sticking to the bottom of the pan.
- Stir in the blended cashews and cook until thoroughly incorporated, 2 minutes, stirring frequently. Add water as needed to maintain a porridge-like consistency.
- Remove from the heat, then add lime juice and salt to taste. Top with chopped cilantro and a sprinkling of sev, if desired. Prepare yourself for a hug in a bowl. Enjoy it while it’s warm.
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