photo of Vaghareli Mekai (tempered indian corn)


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When I made this dish for the first time, it became imminent, that it would rain. Yes, we have such momentary pleasures in the UAE, especially during winters. The usual rainy day snack in an Indian household is pakora or fritters which are deep fried. I wanted to make something very quickly and sit near our balcony and imagine myself cushioned around greenery, so effortlessly projected by the north-eastern region of India. I am lucky our flat is right next to a football stadium. So, from my balcony, all you can see is lush green fields. The trees lined up around the stadium are a safe haven for birds. So with the spicy tempered corn ready in 15 minutes and a cup of steaming hot tea, I just sat…daydreaming. I could do that a little longer as it’s my kid’s naptime.

Vaghareli Makai (tempered Indian corn)

Course: Appetizer
Cuisine: Indian
Cooking Time: 20 minutes
Preparation Time: 30 minutes
Desiccated Coconut 1 cup
Corn – 1 can
Peanuts – ½ cup
Sesame seeds – 2 tbsp
Mustard seeds – ½ tsp
Turmeric powder – 1/8 tsp
Cumin powder – ½ tsp
Red chillis – 2-3
Ginger – 2 cloves
Clarified butter
Lime wedge
  1. Dry roast sesame seeds and peanuts on a pan and set aside
  2. Remove the skin of peanuts . Grind the chillis, ginger and garlic into a paste
  3. Heat clarified butter or oil add mustard seeds and let them splutter
  4. Add the corn along with powdered spices and cook for 5 mins
  5. Then add the chili paste and further cook for 3-4 mins
  6. Toss in peanut and sesame seeds Mix well and remove from fire Add chopped coriander and have it with a squeeze of lime


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