To begin making the Chatpatti Makai Masala Recipe, we will first steam the sweet corn kernels in the pressure cooker. Place the corn kernels in the cooker, add 1/4 cup of water and sprinkle some salt.

Cover the cooker, place the weight on and pressure cook for 2 whistles. After a couple of whistles turn off the heat and allow the pressure to release naturally.

Heat oil in a heavy bottomed pan; add the cumin seeds, ginger, asafoetida and the ground peanut powder. Stir all the ingredients well for about a minute.

Add the tomato puree, turmeric powder, red chilli powder, garam masala, green chillies and saute until the tomato begin to combine well with the masala and begins to boil.

Add the steamed corn. Check the salt levels, turn the heat to low and saute the  corn cobs in the masala until it gets well coated. Allow it to cook covered in the masala for at least 10 minutes. 

Turn off the heat. Garnish the Chatpatti Makai Masala with chopped coriander leaves. 

Serve Chatpatti Makai Masala as a side dish with Panchmel Dal and hot Phulkas for a flavorful meal.