Apr 10, 2010


Corn kernels -- 2 cups

Oil -- 2-3 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Green chilies -- 3 (slit)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leave -- few

Sugar -- 1/4 teaspoons
salt to taste
Coconut -- 1/3 cup (grated)
Lemon juice -- 1 tablespoon

Cook the corn kernels for 10-15 minutes.

Heat oil in a pan and add urad dal.
When the dal is little brownish add mustard seeds and let them crackle.

Add green chilies, curry leaves, turmeric powder.
Stir for a couple of minutes.

Add the cooked corn and keep it covered and cook for 5 minutes on low flame. Now sprinke coconut, lemon juice, sugar and salt on the corn. Mix all the ingredients nicely and leave it on low flame for a couple of minutes.

Serve hot.

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