10-12 fresh and tender large kernel corncobs
1 tablespoon channa dal
1/2 tablespoon urad dal
1/2 teaspoon each cumin and coriander seeds
1 stalk curry leaves
1 tablespoon coriander leaves, finely chopped
1 cup tamarind water
2 teaspoon chilli powder
1 1/2 teaspoon dhania (coriander seeds) powder
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala powder
Salt to taste
1/4 cup jaggery, softened
1 tablespoon coconut, scraped
2 tablespoon oil

1. Break cobs into 2\"-3\" pieces.

2. Wash and keep aside.

3. Heat oil in handi, allow to smoke, add seeds.

4. Allow to splutter, add curry leaves and dals.

5. Stir for 4-5 seconds, add chilli powder, stir.

6. Immediately add tamarind water.

7. Bring to a boil.

8. Add all other masalas, coconut, jaggery and salt.

9. Simmer for 1 minute.

10. Add 4 cups water, bring to a boil.

11. Add corn, bring back to boil.

12. Allow to cook for 4-5 minutes.

13. Cover and seal, cook on slow flame for 20 minutes.

14. Break open seal, remove cover.

15. Mix well once, simmer and allow excess wateriness to evaporate.