MAKKA GARELU is a deep-fried snack made of maize/corn kernels seasoned with garlic, coriander seeds, and very basic spices. This is another classic dish from Telangana Cuisine known by MAKKA GARELU, MOKKAJONNA GARELU.
The start of monsoon season calls for piping hot pakoras, mirchi bajji, and in Telangana region no rainy season is complete without these MAKKA GARELU. It tastes best when these are made with freshly harvested Maize and which are little mature and firm. Corn Vadas are quite popular in many parts of India, but these are one of the staple snacks in Telangana region especially in Monsoon.
In Maize harvest season, all most every Telangana household make this dish as breakfast or snack item. It is usually devoured with a hot cup of Indian chai/tea. It’s a staple and we make it twice a week and these stay good up to 3 days at room temperature. And that’s why these are carried along during travels as they stay fresh and delicious just like freshly made.
Why are these popular in TELANGANA region?
In Telangana region along with rice and millets, maize is an another staple food and second major cultivated crop after rice. As Maize is our second major cultivated crop, the harvesting season starts in Monsoon, this dish is staple in every Telangana household. There are two variations of MAKKA GARELU we make one is spicy version(karam garelu) and other is sweet and spicy variation(theepi garelu).
We also make many other dishes which are quite an age old dishes like MAKKA ROTTE(Maize/corn kernels flatbread), MAKKA GATKA(Broken maize/corn kernels porridge), MAKKA GUDALU(Stir fried maize/corn kernels), MAKKA ATTU(Maize/corn dosa), and MAKKA GARELU(deep fried maize/corn kernel snack).
Also we find many vendors on street side and in every lane, where they grill the freshly harvested maize cobs on hot embers/charcoal and devoured with a sprinkle of little salt, red chilli powder and drizzle some lemon juice on it. They are very tasty and have to be consumed immediately. I buy a dozen of them and make almost all the varieties of them. And at home we usually grill them on stove top.
What all ingredients we need to make MAKKA GARELU?
Along with maize kernels, coriander seeds, cumin seeds, curry leaves, garlic, ginger and green/dry chillies are used according to their taste preferences. For spicy version use ginger, garlic, onion, green chillies, coriander seeds, cumin seeds and for the sweet version use Jaggery and fresh tender maize kernels.
As I’m from a ARYA VYSYA COMMUNITY we make our snacks, curries, dals and stews a bit sweeter by adding sugar/jaggery to the dishes. And hence I’m sharing the one with what I used to eat growing up a sweet and spicy version.
And always it is preferred buy a little mature yet freshly harvested maize/Makka kankulu(as we say in telugu). Later peel out kernels/seeds from Maize cob . It is a bit tedious job but trust me it is all worth it. At home we break the cob into 2 halves horizontally and we peel out a single line first and the remaining kernels are much easier to peel out.
As I stay in US and I have used fresh sweet corn here that we get in stores in US abundantly. But the taste and texture is quite distinct from the ones we get in India.
Here are the ingredients we need for MAKKA GARELU
- Maize/corn kernels
- Coriander seeds
- Cumin seeds
- Garlic pods
- Dry red chillies
- Salt
- Sugar/jaggery
- Curry leaves
- Cilantro
Are MAKKA GARELU vegan?
Yes makka garelu are completely plant based and vegan.
Checkout some fun, healthy and delicious snacks here.
and
also Checkout more traditional and vegetarian Telangana recipes here.
MAKKA GARELU
Ingredients
- 2 cups Maize/corn kernels
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 6 Garlic cloves
- Salt to taste
- 10 Whole dry red chillies
- 1 sprig Curry leaves optional
- 2 tbsp Sugar/jaggery
- 3 tbsp Rice flour if you're using sweet corn
Instructions
- Deseed the maize corn from the cob. We can do this before hand and keep them in an airtight container.
- In a blender jar add maize kernels, garlic cloves, coriander seeds, cumin seeds, salt, sugar, dry red chillies and blend to a coarse paste without adding any water.
- If you're using sweet corn then add in rice flour and make sure it's holding the shape when shaped. If not add more rice flour and adjust to get the right consistency. It should be similar to the Medu wada batter.
- Heat a wok/Kadai for deep frying and add oil. Once it's hot, place a wet cotton towel on a flat plate.
- Take a handful of batter at a time, place it on wet cotton towel, flatten it to a circle of ½ inch thickness and make a hole in the center. As it helps in even cooking.
- Slowly drop the shaped Makka gare to medium hot oil and let it fry on both sides until they're golden brown. Do not fry in very hot oil, as vadas with be cooked from outside but will remain raw from inside.
- Place the fried makka garelu on a paper towel and let the excess oil absorb by paper towel.
- Serve warm with chai and enjoy. Bon appetit.
Notes
- If you're using sweet corn then please do not forget to add Rice flour as it helps in holding the shape and gives a crunchy texture
- Always make sure you're buying fresh maize/corn which are mature and th kernels are firm. They help in achieving the authentic taste and texture.
- You can also use red chilli powder or green chillies instead of Dry red chillies.
- You can also add chopped onions, curry leaves and chopped cilantro to the mixture before frying.
- These Makka garelu are completely vegan and healthy, also they stay good at room temperature for 3 days.
If you’ve tried this recipe and loved it, please don’t forget to share it with your friends and family and be sure to tag your photo and share it with #mycurryveda on Instagram @mycurryveda
I was never a big fan of makka garelu growing up but now after moving to US, it is one of the must eat food when I go back to India. As you said, the taste is never the same with sweetcorn. Your garelu look so good.
Thank you so much Usha. I’m a big fan of Makka garelu made and whenever monsoon starts it takes me back on a nostalgic ride back home.