Pulse the corn kernels in a blender or food processor until they are broken down and chunky but not completely smooth.

Blend the cashews with their soaking water until the mixture is very smooth and creamy.

Heat the oil in a saucepan over medium-high heat until it shimmers. Add the cinnamon stick, mustard seeds, and asafetida, heating until the seeds begin to spatter and pop.

Add the garlic, ginger, chili, and curry leaves. Stir constantly for about 30 seconds until the aromatics are fragrant and the raw smell of the garlic disappears.

Stir in the corn kernels, coriander, cumin, turmeric, and salt. Reduce the heat to medium, add 1/4 cup of water, and cook for 10 minutes, stirring frequently to prevent the corn from sticking to the bottom of the pan.

Stir in the blended cashews and cook for 2 minutes to incorporate. If the chevdo looks too thick, stir in a little more water until it reaches a soft, porridge-like consistency.

Remove from the heat and stir in the lime juice. Garnish with cilantro and sev for crunch, and serve immediately while warm.