teacups grated fresh tender corn 
1 teaspoon mustard seeds
2 green chillies, chopped
2 curry leaves 
a pinch asafoetida 
1 teacup milk
1 teaspoon plain flour
2 tablespoons chopped coriander 
1 tablespoon ghee 
salt to taste
To be ground into a paste
4 tablespoons grated fresh coconut 
6 peppercorns 

For decoration
1 tablespoon chopped coriander 

Method
1. Heat the ghee and fry the mustard seeds for 1 minute. Add 
the green chillies, curry leaves, asafoetida and corn.  
2. Mix the milk and flour and add to the mixture. Add the paste 
and cook for a few minutes.  
3. Add 1/2 teacup of water and salt and cook for a few minutes. 
4. Add the coriander and mix well and serve hot topped with 
coriander.