• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Collections
  • Subscribe
  • Festivals
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Collections
    • Subscribe
    • Festivals
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Recipe Index » Indian Cuisine » Gujarati

    Makai no chevdo recipe (Gujarati corn chivda)

    Published: Aug 11, 2015 · Last Modified: Apr 14, 2020 by Kanan Patel / 12 Comments

    Jump to Recipe Pin Recipe

    Makai no chevdo recipe - This is Gujarati snack made from desi corn (makai) or sweet corn. In some part of Gujarat, it is known as makai khichdi.

    Makai no chevdo recipe | Gujarati corn chivda recipe

    Don’t get confused by the word chivda or chevdo. This is not dry kind which we make during the diwali like cornflakes chivda, cereal chivda or poha chivda. This is wet version and made from fresh corn or frozen.

    The taste of makai chevdo is medium spicy with perfect balanced sweet and tangy taste. The spicy taste comes from green chilies only.

    This is my mom’s recipe. I remember her making it during the monsoon when the corn is in season. She makes it from desi makai which is much different than American sweet corns. Here in USA, I can find only american corns, so I have used that.

    The key to make it perfect, the proportion of sugar and lemon juice should be right. No one can give the exact measurements for sugar and lemon juice. It may vary and depends on the sweetness of the corn. For example, I used less sugar as I used american sweet corns. You may need little extra sugar, if using the desi makai. So always start with little amount, mix and taste. Add more if needed.

    Addition of sesame seeds and coconut gives nutty flavor to the dish.

    If you are making Jain recipe, please skip the ginger.


    How to make Makai no chevdo recipe (Step by Step Photos):


    or Jump to Recipe

    1) If using the corn cobs, then you can directly grate it using box grater. Or remove the kernels and coarsely grind into the grinder or use the food processor. If using frozen corn kernels then defrost it and coarsely ground them. Take them along with its juice into the pressure cooker.

    2) Add milk.
    Makai no chevdo recipe | Gujarati corn chivda recipe

    3) Mix well. Cover the cooker with lid. Put the weight on. Turn the heat on medium. Let it cook for 2 whistles.

    4) Then let the pressure go down by itself. Open the lid. Most of the milk is absorbed and it will be thick. Keep it aside.
    Makai no chevdo recipe | Gujarati corn chivda recipe

    5) While pressure is releasing, prep all the ingredients for chevdo. because we need them one by one really quickly. So it is good idea to keep them handy before starting. Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop.

    6) Then add dried chili, cinnamon stick and cloves. Saute for a minute.
    Makai no chevdo recipe | Gujarati corn chivda recipe

    7) Then add sesame seeds. They will start to pop.

    8) Then add ginger paste and chopped chilies. Saute for 30-40 seconds.
    Makai no chevdo recipe | Gujarati corn chivda recipe

    9) Add turmeric powder and asafetida.

    10) Immediately mix it.
    Makai no chevdo recipe | Gujarati corn chivda recipe

    11) Then right away add crushed, boiled corn.

    12) Mix it. and continue cooking till it gets thick. Keep stirring constantly.
    Makai no chevdo recipe | Gujarati corn chivda recipe

    13) It will be done in couple of minutes. So don’t go away.

    14) Then add salt, sugar and garam masala. Mix well.
    Makai no chevdo recipe | Gujarati corn chivda recipe

    15) Add lemon juice.

    16) Stir well. Taste it and see if you need more sugar or lemon juice. So alway starts with little amount and then add more if needed.
    Makai no chevdo recipe | Gujarati corn chivda recipe

    17) Then turn off the stove. Lastly add coconut and chopped coriander leaves.

    18) Stir well and it is ready to serve.
    Makai no chevdo recipe | Gujarati corn chivda recipe

    The above mention quantity will make small portions for 2 servings snack. If having as a brunch or light meal you may need to make double batch.

    Serving suggestion: Serve as makai no chevdo an afternoon snack. Or it can be served as a breakfast or brunch as well.

    Makai no chevdo recipe | Gujarati corn chivda recipe

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Makai no chevdo recipe | Gujarati corn chivda recipe
    Print Pin

    Makai no chevdo recipe (Corn chivda recipe)

    5 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    US measuring cups are used (1 cup = 240 ml)
    Author: Kanan
    Course: Snack
    Cuisine: Gujarati,Indian
    Calories: 219kcal
    Servings 2 servings
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For pressure cooking:

    • 2 corns or 1 cup Sweet corn kernels grated or coarsely ground
    • ¾ cup Milk

    For makai chevdo:

    • 1 ½ -2 tablespoons Oil
    • ¼ teaspoon Mustard seeds
    • 1 Dried red chilies
    • ¼ inch Cinnamon stick
    • 2 Cloves
    • 1 teaspoon Sesame seeds
    • 1 teaspoon Ginger paste or freshly grated or crushed
    • 1 Green chili finely chopped
    • ¼ teaspoon Turmeric powder
    • a pinch Hing (Asafoetida)
    • Salt to taste
    • ¼ teaspoon Garam masala
    • ½ to 1 teaspoon Sugar
    • ½ to 1 teaspoon Lemon juice
    • 1 tablespoon Desiccated coconut or freshly grated coconut
    • 2 tablespoons Cilantro or coriander leaves finely chopped

    Instructions 

    Preparation and cooking corn:

    • If using the corn cobs, then you can directly grate it using box grater. Or remove the kernels and coarsely grind into the grinder or use the food processor.
    • If using frozen corn kernels then defrost it and coarsely ground them. Take them along with its juice into the pressure cooker.
    • Add milk. Mix well. Cover the cooker with lid. Put the weight on. Turn the heat on medium.
    • Let it cook for 2 whistles.
    • Then let the pressure go down by itself. Open the lid.
    • Most of the milk is absorbed and it will be thick. Keep it aside.

    Making makai no chevdo recipe:

    • Heat the oil in a pan on medium heat.
    • Once hot add mustard seeds and let them pop.
    • Then add dried chili, cinnamon stick and cloves. Saute for a minute.
    • Then add sesame seeds. They will start to pop.
    • Then add ginger paste and chopped chilies. Saute for 30-40 seconds.
    • Add turmeric powder and asafetida. Immediately mix it.
    • Then right away add crushed, boiled corn. Mix it. and continue cooking till it gets thick. Keep stirring constantly.
    • It will be done in couple of minutes. So don’t go away.
    • Then add salt, sugar and garam masala. Mix well.
    • Also add lemon juice. Stir well. Taste it and see if you need more sugar or lemon juice. So alway starts with little amount and then add more if needed.
    • Then turn off the stove.
    • Lastly add coconut and chopped coriander leaves. Stir well

    Nutrition

    Calories: 219kcal | Carbohydrates: 15g | Protein: 4.6g | Fat: 16.7g | Saturated Fat: 3.1g | Cholesterol: 8mg | Sodium: 637mg | Potassium: 184mg | Fiber: 1.4g | Sugar: 6.6g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
    « Aloo tamatar ki sabzi in pressure cooker
    Parwal ki sabzi recipe »
    817 shares
    • Facebook161
    • WhatsApp

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

    1. Jayshri

      August 20, 2019 at 6:57 am

      I tried kadai paneer and bharela bhindi on raxabandhan. my guests liked both very much.
      Thanx for such recipes.5 stars

      Reply
      • Kanan

        August 20, 2019 at 2:09 pm

        very glad to know that everyone enjoyed.
        Thank you for the feedback

        Reply
    « Older Comments
    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Punjabi Shahi Paneer (Restaurant Style)
    • Chipotle Sauce
    • Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry