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Sweet Corn with Toasted Coconut (Thénga Makkaí) from 'Indian Cooking Unfolded'
Ingredients
  • 1 tablespoon coriander seeds
  • 2 to 3 dried red cayenne chiles (like chile de árbol), stems discarded
  • ¼ cup dried unsweetened coconut shreds
  • 2 tablespoons canola oil
  • 1 teaspoon black or yellow mustard seeds
  • 1 small onion, finely chopped
  • 4 cups sweet corn kernels (fresh or frozen; if using frozen, no need to defrost)
  • 1 medium-size tomato, cored and finely chopped (do not remove the seeds)
  • 1 teaspoon coarse kosher or sea salt
Steps
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