Makai no Chevdo is a delightful Gujarati snack that transforms fresh corn kernels into a savory, spiced treat that’s impossible to resist. This traditional Indian dish combines the natural sweetness of corn with aromatic spices, curry leaves, and a hint of tanginess from lemon juice. Popular as both a street food and home-cooked comfort snack, Makai no Chevdo offers a perfect balance of flavors and textures that make it ideal for evening tea time or as a light meal. The dish gets its name from “makai” meaning corn and “chevdo” referring to a mixed snack, and this recipe serves 4-6 people as a snack or 2-3 people as a light meal.
What You’ll Need
- 3 cups fresh corn kernels (about 3-4 medium corn cobs)
- 3 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 dried red chilies, broken in half
- 15-20 fresh curry leaves
- 2 green chilies, finely chopped
- 1 inch piece fresh ginger, minced
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- Salt to taste
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon roasted peanuts, roughly chopped (optional)
Preparing Your Corn
Start by removing the corn kernels from fresh corn cobs using a sharp knife. Cut close to the cob to get whole kernels, but be careful not to cut too deep and include tough pieces of cob. If using frozen corn, make sure to thaw it completely and pat dry with paper towels to remove excess moisture. Fresh corn works best for this recipe as it provides the right texture and natural sweetness.
Setting Up Your Spice Base
Heat the vegetable oil in a large, heavy-bottomed pan or wok over medium heat. The pan should be large enough to allow the corn to spread out in a single layer for even cooking. Once the oil is hot but not smoking, add the mustard seeds and let them splutter for about 10 seconds. Immediately add the cumin seeds and broken dried red chilies.
Building the Aromatic Foundation
As soon as the cumin seeds start to sizzle and turn fragrant, add the fresh curry leaves. Be careful as they may splutter when they hit the hot oil. The curry leaves will become crisp and release their distinctive aroma. Next, add the chopped green chilies and minced ginger, stirring quickly to prevent burning.
Adding the Corn
Add all the corn kernels to the pan and stir well to coat them with the spiced oil. The corn will initially release some moisture, which is normal. Cook on medium-high heat, stirring frequently, for about 5-7 minutes until the corn starts to get lightly golden in spots and most of the moisture has evaporated.
Spicing It Up
Reduce the heat to medium-low and add the turmeric powder, red chili powder, and coriander powder. Stir continuously for about 1-2 minutes to cook the spices and prevent them from burning. The corn should now be beautifully coated with the golden-yellow spice mixture and smell incredibly fragrant.
Final Seasoning and Cooking
Add salt to taste and continue cooking for another 3-4 minutes, stirring occasionally. The corn should be tender but still have a slight bite to it, not mushy. Taste and adjust the salt and spice levels as needed. The corn should look slightly caramelized and well-coated with spices.
The Finishing Touches
Remove the pan from heat and immediately add the fresh lemon juice, stirring well to distribute it evenly. The lemon juice adds brightness and helps balance the spices. Sprinkle the chopped fresh cilantro over the top and mix gently. If using roasted peanuts, add them now for extra crunch and flavor.
Serving Your Makai no Chevdo
Makai no Chevdo is best served warm or at room temperature. Transfer to a serving bowl and garnish with additional cilantro if desired. This snack pairs wonderfully with hot tea or coffee and makes a perfect evening treat. You can also serve it alongside other Gujarati snacks or as part of a larger meal.
Storage and Variations
This chevdo can be stored in the refrigerator for up to 2 days and gently reheated before serving, though it tastes best when fresh. For variation, you can add diced onions along with the ginger, or include other vegetables like diced bell peppers. Some people also like to add a pinch of sugar to balance the spices, especially if the corn isn’t very sweet.
This simple yet flavorful dish showcases the beauty of Gujarati cooking, where everyday ingredients are transformed into something special through the careful use of spices and traditional techniques.
