Mince or paste the green chillies and ginger. If you wish you can add chopped green chillies instead of minced or paste.

Cook this entire recipe on a low heat. It is important that you don't burn the curry leaves and

Place a heavy bottom pan or a kadai on medium flame.

Add the oil, once it heats up first fry the cashews to golden brown. Remove from oil and set aside. Similarly fry the raisins, remove from oil once they plump up. Set them aside too.

Now add the mustard seeds, cumin seeds, cinnamon stick and after they splutter add the curry leaves, hing, turmeric powder and grated corn in quick succession.

Sauté the corn in the oil for 3-4 minutes and all the milk. Cook the corn + milk mixture on a very low flame, stirring almost continuously till the corn has cooked. If you are using American Sweet corn you might not need to cook as much but the desi corn will take time to cook. Add salt and continue to cook. Once you see oil on the top or sides and the milk all soaked up the makai chevdo is cooked.

Now add the lemon juice and sugar (again, less if you are using American sweet corn) to balance the flavours. Add the cashews and raisins. Mix well.

Cook for a couple of minutes and turn off the flame.

Serve the Makai no Chevdo warm garnished with coriander and grated fresh coconut.