Sev Makai | Makai Chevdo | Savoury Corn Appetiser | Makai Sev Chaat | Vegan Appetiser | Sweetcorn
Updated: Jan 25
My mother-in-law created this recipe many years ago based off of a similar dish made in India using Sorghum grains (Ponk).
This simple and delicious recipe is definitely one you'll be making over and over again! It's a great 'go-to' dish as a snack or for unexpected guests as you'll probably have the ingredients in your home already, especially if you love Indian food!
So go ahead and give this recipe a try. And watch the compliments come in!! Enjoy!
Sev Makai Recipe Cooking Time: 10 Minutes (Approx)
Serves 4-5 People
5 Cups or 680g Corn (Frozen, Fresh or Canned)
1 tsp Minced Ginger
2-5 Green Chiliies, Chopped
1 TBS Oil
1/2 tsp Mustard Seeds
1 TBS Lemon Juice
2 tsp Sugar (Optional)
1 tsp Salt
1/4 tsp Turmeric
Sev to Sprinkle on Top
Chopped Coriander to Garnish
Note: As this dish is very quick to prepare, make sure you have all the ingredients ready.
Heat up a pan on medium-high heat.
Add 1 TBS Oil and let it heat up.
Add the mustard seeds and let them pop.
Once they have popped, add the green chillis to the oil and mix them in to let the flavour of the chillis infuse the oil.
Then add the corn, lemon juice, sugar, salt and turmeric and stir it in. Let the corn heat through for about 5-10 minutes, depending on whether you are using frozen, fresh or canned corn. Don’t let the corn overcook, as this will make the corn tough.
Once the corn is heated through, turn off the heat and get ready to serve it.
Put some corn into a plate, avoiding any moisture. Sprinkle some sev over the corn. Then garnish with freshly chopped coriander and serve with a spoon.
Note: You can also chop the sweetcorn in a chopper if you prefer the texture of smaller pieces of corn.