Grate or grind the corn into a coarse paste and set aside.

Heat oil in a heavy bottomed pan. Add the mustard seeds and cumin seeds and let them splutter.

Then add the asafoetida/Hing,finely chopped green chillies and grated ginger and stir for a few seconds.

Now add the grated corn and turmeric powder and mix

Fry until the color changes slightly.

Now add the milk to it and combine well.

Cover the pan with a lid and let it cook on a low flame

Cook until all the milk evaporates and the mixture thickens.

Add the salt to it and mix well.

Turn off the flame and add the lemon juice and coriander leaves. Mix well

Garnish with grated coconut, coriander leaves and lemon wedges.

Serve hot as a snack.