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    Home » By Ingredient » Grains » Corn

    Published: Apr 15, 2016 · Modified: Apr 29, 2023 by Usha Rao

    Makka Gudaalu ~ Sauteed Corn Kernels

    In this A-Z Challenge, Journey Through Telangana Cuisine, I always had M for Makka Gudaalu on my list. I did not even consider other options available for 'M'. This was most often prepared evening snack at my maternal grandparents place. As in most villages, even at my grandmother’s place lunch was served very early. Rather, it was brunch around 10:30 or 11 am. Since lunch was very early, there was always an evening snack. The most often prepared snack was gudaalu and makka gudaalu was always on top of the list.

    Makka Gudaalu,  Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine, Sauteed Corn Kernels, Makka Jonna Gudaalu,

    Gudaalu are prepared with one of the following; fresh legumes, dry beans or grains. This is a distant cousin of sundal, without grated coconut. Anapakaya / avarekalu is one of the most preferred fresh legume for gudaalu, which is prepared similar to Indian beans or chikkudu gudaalu. Dry black eyed peas, cow peas, sorghum + black chana, dry corn are a few legumes and grains used to prepare gudaalu with dry grains and legumes. Preparation of gudaalu with dry grains and legumes is similar to gudaalu prepared with fresh legumes, except for presoaking and the seasoning used. Dry legumes and grains are presoaked before cooking and dry red chilies are used in the tempering and green chilies are used for fresh legumes gudaalu. Rest of the preparation is similar. Today I am presenting gudaalu with dry corn.

    Makka Gudaalu served in bowls

    Makka gudalu are prepared with dry desi corn kernels. In olden days, dry kernels were gently pounded in a big mortar pestle to remove the husk and any residual corn cobs. This process of pounding is called pootu pettadam in Telugu and nowadays, these pootu pettina makkalu (corn kernels) are readily available in stores. These are not available in Hyderabad and do not know about other towns in the state but are available in most of the towns in Karimnagar district. I had some corn that amma brought when she visited us five years ago. There are no takers for this corn at home and never got to cook it. Thanks to this BM, I got to make some gudaalu and eat it all by myself. 🙂 Next time I go to India, I am going to bring back more of this corn as I can eat it for any meal, breakfast, lunch and dinner! It stays good for at least 2 - 3 days in the refrigerator.

    Sauteed dry Corn Kernels

    If you happen to get your hands on desi corn kernels and plan to make these gudaalu, give yourself some extra time. Makkalu take a long time to cook in a pressure cooker. In olden days when pressure cookers were not a common usage, especially in rural areas, it use to take hours to cook on mud stove, chulha that burns with wooden sticks. In a pressure cooker it takes about 50 - 55 minutes. Mom says she cooks it on low flame, in a pressure cooker for evenly cooked makkalu.

    Here is a list of few vegetables, fruits and spices.
    Vegetables, Fruit, Spices & more:
    Mamidikaya - Raw Mango
    Mamidi Pandu - Ripe Mango
    Munakkaya - Drumstick (vegetable)
    Menthi Aaku - Fenugreek Leaf
    Mirapakaya - Chilies
    Makka Kankulu - Corn on the Cobs
    Makkalu - Corn Kernels
    Menthulu - Fenugreek Seeds
    Miryalu - Black Pepper
    Minnapappu - Urad Dal ~ Black Gram
    Mamsam - Meat (since mutton is the most common meat eaten in India, mamsam is loosely used to refer to mutton)
    Dishes:
    Mamidikaya pappu, mamidikaya pappu charu, mamidikaya pachi pulusu, mamidikaya pachadi (both chutney and pickle), menthi kura podi pappu, menthi pachadi/thokku (fenugreek flavored mango pickle), mamsam fry (mutton dry curry), mamsam shorva (mutton stew), mamsam pachadi/thokku (mutton pickle), makka garelu, makka ginjalu gudaalu (sauteed fresh corn kernels), miryala chaaru, mirapakaya kura 1, mirapakaya kura 2

    Makka Gudaalu or Sauteed Corn Kernels

    Serves: 1 - 2

    Ingredients:

    • ½ cup Makkalu ~ Dry Corn Kernels
    • 2 ½ cups water to cook
    • 3 tbsp. Oil (can use less)
    • 2-3 Dry Red Chilies
    • ¼ tsp. Cumin Seeds
    • ¼ tsp. Mustard Seeds
    • ½ small Onion, sliced
    • 4-6 Curry Leaves
    • 1 ½ tsp. Crushed Garlic
    • Turmeric Powder
    • ¾ - 1 tsp. Chili Powder
    • ¾ tsp. Salt

    Preparation:

    • Soak makkalu overnight or at least for 6 - 8 hours.
    • Wash the makkalu and pressure cook with 2 ½ cups of water for 4 whistles, reduce the flame to low and cook for 45 minutes or until cooked. This is how long it took in my pressure cooker.
    • Let the pressure release naturally.
    • Heat 3 tablespoon oil.
    • Add 2-3 red chilies, cumin and mustard seeds. Let the seeds crackle.
    • Add curry leaves followed by onions. Let onions become translucent.
    • Add garlic and sauté for few seconds.
    • Add chili powder , salt, turmeric powder and mix.
    • Add corn with water and cook on high flame until water is evaporated. Then reduce the flame to medium and sauté until corn is fried.
    • Serve with chopped onion , lime and some crushed garlic.

    Note:

    • I tried making these with popcorn corn kernels and it did not work. Desi corn kernels is must for this preparation.

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    1. Padma Rekha says

      June 18, 2016 at 4:25 am

      Ohh you make it with dry corn... I thought with fresh corn but any way look so tempting and that first picture is so beautiful.

      Reply
    2. Mireille Roc (@ChefMireille) says

      May 01, 2016 at 12:46 pm

      what an interesting form of corn - would love to try it

      Reply
    3. Sandhya Ramakrishnan says

      April 22, 2016 at 11:08 am

      Love your milk measure. Reminds me of days when we had milkman come to deliver milk. This is a wonderful snack that is replaced by the American corns all over India.

      Reply
    4. Kalyani says

      April 20, 2016 at 9:24 am

      such a different tasty snack....bookmarking !

      and the aluminium prop reminds me of an oil mart from where we bought groundnut / sesame oil for the month...

      Reply
    5. harini says

      April 18, 2016 at 9:40 pm

      Good choice, Usha. I have never heard this name. But I love the snack. The 200 ml measure reminds me of the days when the milkman used to come to our doorstep to measure out milk 🙂

      Reply
    6. Priya Suresh says

      April 18, 2016 at 2:49 pm

      Wow, different dish with corn kernels, sounds like an interesting side dish to have with anything.

      Reply
    7. Smruti | Herbivore Cucina says

      April 17, 2016 at 1:25 pm

      That is such a simple yet flavorful snack, Usha. I loved the first click very much. Awesome!!

      Reply
    8. Amara says

      April 17, 2016 at 9:11 am

      Love this simple snack Usha, I often make it. Love your props especially the milk measure.

      Reply
    9. Pavani says

      April 16, 2016 at 4:56 pm

      This is totally new dish for me Usha. I've heard the word 'gudaalu' in my husband's side, but always thought they meants some beans 🙂 Your makka gudaalu look so yummy!!

      Reply
    10. Vaishali Sabnani says

      April 16, 2016 at 1:26 am

      Desi corn is hardly available, but this would taste good with any corn..excellent choice Usha

      Reply
    11. Suma Gandlur says

      April 15, 2016 at 5:00 pm

      Among the 3 - 4 Telangana dishes I have heard about, this gudaalu is one. I heard about this gugillu version first time on the Telangana T.V. show you mentioned last time. I buy the dry corn to make pop corn but had never occurred to me to cook this way. Your gudaalu is healthy, guilt free and colorful.

      Reply
    12. cookingwithsapana says

      April 15, 2016 at 3:21 pm

      Sauteed corn kernels looks so tempting.I have never cooked with dry corns.Will try making it soon for evening snack.Love the clicks how beautiful.

      Reply
    13. srividhya says

      April 15, 2016 at 11:52 am

      so amazed with your props. really great. Amazing recipe too.

      Reply
    14. Srivalli says

      April 15, 2016 at 6:49 am

      Wow I feel like grabbing it right off the screen Usha..such a delicious snack.....I guess over years I have failed to remember the name these snacks were supposed to be called as...however this is a regular at home and these days make with the american corn..we don't seem to get the desi variety any more..

      Reply
    15. Gayathri Kumar says

      April 15, 2016 at 6:46 am

      That is a nice snack with corn. Looks very tasty..

      Reply

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