Serves : 4
Materials: A deep saucepan with lid, 10 oz. cup for measuring
- Dried whole corn kernels for popping, available at a local farm store or Trader Joe’s ( a healthier alternative to the chemical laden microwavable version )
- Peanut oil or any other oil for cooking
- 1 1/2 teaspoon salt or can be adjusted as per taste
- 1/3 teaspoon turmeric powder, available at any Indian grocery store ( it imparts a yellow, natural hue to the popped corns and is also a good anti-inflammatory)
- 1/5 teaspoon red chili powder (optional)
- Measure 1 cup of whole corn kernels. Keep it aside.
- Heat 3 tablespoon of oil in the deep saucepan. Place it on stovetop set to medium high.
- Release 2-3 corn kernels into the hot oil and close the lid. Raise the heat of the stovetop to the highest. Wait till you hear the popping sound, open the lid gently pour out the remaining 10 oz. corn kernels into the oil.
- Mix salt, turmeric and chili powder. Stir it with a frying spatula. Immediately close the lid so that the popping corns don’t jump out.
- While keeping the lid closed, shake the vessel from time to time, so that the kernels can be mixed and popped well from all the directions.
- When the popping sound of the kernels stops, take off the vessel from the stovetop. Mix the popped corns well, serve and enjoy!
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