– 1) 2 cups white whole corn, either dried or fresh on cob,
– 2) Salt to taste,
– 3) ½ teaspoon dried ginger powder or black pepper powder or grated fresh ginger.
– 4) Tadaka ( 1 tablespoon ghee, 1 teaspoon asafoetida, 1 teaspoon cumin seeds, 1 teaspoon sesame seeds, 2/3 dried red chilies and few curry leaves.)
– 5) 3 cups fresh curd.
- 1) The most important and basic step for this dish is cooking the corn. They must pop up after cooking. In case you are using dried corn, then you need to soak them in water, overnight. (If using fresh, just remove from the cob.) Put the corn in pressure cooker by adding 9 cups water and salt to taste. Then cook for 25 minutes ( for dry corn ) or for 15 minutes ( for fresh corn ) under pressure. Put off the flame and let the cooker cool down. Open the cooker. They should look like this.
- 2) Separate them with fork and cool.
- 3) Add the curd and keep aside, covered for 5 to 10 minutes. The corn will absorb all the curd. Add the ginger or pepper powder or grated ginger to it and mix well.
- 4) For making tadaka, heat the ghee in small pan and when it is hot add the asafoetida, cumin seeds, sesame seeds, dried red chilies and few curry leaves, one by one. Let the tadaka cool down and then mix with the corn.
If the waghra gets too dry, add some more curd or buttermilk. You must chew the corn properly, as we are not using the soft sweet corn in this dish. Instead of, or even in addition to ginger and pepper powder, you can use chat masala.