Name: Indori Bhutte Ka Kees
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 cup Sweet Corn Kernels, coarsely grated or processed; 1 cup Milk, full fat preferred; 2 tbsp Ghee; 1 tsp Black Mustard Seeds, rai; ¼ tsp Asafoetida, hing; 2 Green Chili Pepper, finely chopped; 1 inch Ginger, finely grated; ½ tsp Ground Turmeric; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped, for garnish; 2 tbsp Freshly Grated Coconut, for garnish; 1 tbsp Lemon Juice

50 mintotal

35 min hands-on15 min hands-off

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Mild

Add to your week

Method

Heat the ghee in a wide, heavy-bottomed kadai over medium heat.
Add the mustard seeds and let them splutter. Follow immediately with the asafoetida (hing), grated ginger, and chopped green chillies. Sauté for a few seconds.
Add the turmeric powder and give it a quick stir to color the ghee.
Carefully add the grated/coarsely processed sweet corn to the pan. Mix well so the spiced ghee coats the corn entirely.
Roast the corn mixture on medium-low heat for 8-10 minutes, stirring continuously. You will notice the corn changes color slightly, becomes fragrant, and starts leaving the sides of the pan.
8–10 min
Once the raw smell of the corn is gone, pour in the milk. Add the salt and stir well to ensure there are no lumps.
Cover the pan and let it simmer on low heat for 5-7 minutes. The corn will absorb the milk and swell up, making the dish extremely creamy.
5–7 min
Remove the lid and cook for another minute if it is too runny. It should have the consistency of a thick porridge or upma.
Turn off the heat. Stir in the lemon juice. Garnish generously with freshly grated coconut and chopped coriander leaves before serving.

How to tell it's done

Thick, creamy, and porridge-like, with tiny textural bits of grated corn holding a rich, milky, sweet-and-spicy flavor.

Nutrition

Per serving, from 2 servings.

407kcal

Where the calories come from

Protein11.5 g10%
Carbohydrate50.2 g46%
Fat21.5 g44%

Sugars: 20.7 g
Saturated fat: 12.2 g
Fibre: 5.3 g
Sodium: 1252 mg
Calcium: 148 mg
Iron: 1.8 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Roasting the grated corn patiently in ghee before adding the milk is the secret to removing the raw starchiness and bringing out its nutty sweetness.

What to serve it with

Often eaten on its own as a hearty snack, but also pairs beautifully with hot Phulkas or Parathas for a light dinner.

South Indian Peerkangai Kootu

Peerkangai kootu simmers ridge gourd with mung dal and ground coconut into a soft, mild South Indian side.

40 minvegan

South Indian Potato Roast

Potato roast crisps baby potatoes in coconut oil with mustard and urad dal, a dry South Indian side.

35 minvegan

South Indian Vazhakkai Poriyal

Vazhakkai poriyal is a dry South Indian raw banana stir-fry finished with fresh coconut.

35 minvegan

South Indian Veg Kurma

South Indian veg kurma is a mixed vegetable curry in a ground coconut, cashew and poppy seed masala.

55 minvegetarian

South Indian Vendakkai Poriyal

Vendakkai poriyal cooks okra dry with onion and coconut so the pieces stay separate rather than turning slippery.

45 minvegan

Soya Capsicum Dry

Soya capsicum dry cooks soy chunks with peppers in a thick masala with no gravy.