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.
Labels: Soups and Salad