5 from 18 votes
Makai Nu Shaak - Sweetcorn Curry
Makai Nu Shaak is a mildly spiced sweetcorn curry thickened with a cornstarch and warm milk mixture. The curry base is flavored with mustard and cumin seeds, asafoetida, and finely chopped green chili for gentle heat. The sweetcorn provides a natural sweetness and texture that contrasts with the warm spices, while lemon juice and chopped cilantro brighten the dish at serving.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
people
Calories:
293 kcal
Course:
Side Dish, Breakfast, Appetizer, Condiments, Snacks
Cuisine:
Indian
Ingredients
- 1 tablespoon vegetable oil
- ½ teaspoon mustard seeds
- ⅛ teaspoon asafoetida powder
- ½ teaspoon cumin seeds
- 1 medium green chilli finely chopped
- ½ teaspoon salt
- 500 g sweetcorn 3 cups, canned, optional - partially blend or use same quantity creamed corn for extra creaminess.
- 1 teaspoon cornstarch (cornflour)
- 120 ml milk ½ cup, warm
- 1 teaspoon lemon juice
- 1 teaspoon cilantro (coriander leaves) chopped
Instructions
- Combine 120 ml milk and 1 teaspoon cornstarch in a small bowl, mix well then set aside.
- In a saucepan on lowest heat warm ½ teaspoon mustard seeds till they start to move slightly then add ½ teaspoon cumin seeds. Wait 30 seconds then pour in 1 tablespoon vegetable oil. Once the seeds start to sizzle stir in 1 medium green chilli chopped and ⅛ teaspoon asafoetida powder.
- Next add 500 g sweetcorn and ½ teaspoon salt and mix well.
- Pour in the milk mixture and stir continuously for 2-3 minutes till the mixture thickens slightly then remove from the heat.
- Transfer to a serving bowl and garnish with 1 teaspoon lemon juice over the top and 1 teaspoon cilantro chopped. Serve warm with any kind of flatbread or plain rice.
Cup of Yum
Notes
- Temper mustard seeds first on very low heat until they start to move, then add cumin seeds before pouring in oil to avoid burning.
- Partially blending sweetcorn before cooking gives a creamier texture; creamed corn may be used instead with additional milk if needed.
- Serve this curry warm or at room temperature as a side dish with flatbread or rice.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Information
Calories
293kcal
(15%)
Carbohydrates
54g
(18%)
Protein
10g
(20%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
6mg
(2%)
Sodium
105mg
(4%)
Potassium
584mg
(12%)
Fiber
6g
(24%)
Sugar
14g
(28%)
Vitamin A
705IU
(14%)
Vitamin C
16.4mg
(18%)
Calcium
76mg
(8%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 293
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 54g | 18% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 105mg | 4% |
| Potassium | 584mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 16.4mg | 18% |
| Calcium | 76mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.