- 1. Reserve 200 ml cooking liquid from the corn.
- 2. Grind coconut, green chillies, ginger and coriander together. Add to the corn liquid.
- 3. Heat oil. Toss in mustard seeds and curry leaves.
- 4. Add the paste to the pan. Heat through. Add cooked corn, Lactel UHT Milk and curd. Cook for 7-10 minutes.
- 5. Serve hot.