Why recepie famous for?
An extremely innovative variant of the quintessential sambhar, this adds to your meal the nutritional benefits of corn and the cooling effect of madras onions. As a variation, you can also add one red chilli and ½ tsp of methi seeds to the tempering it boosts the flavour and aroma.
Ingredients
1 cup grated sweet corn cob
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
5 curry leaves (kadi patta)
a pinch of asafoetida (hing)
1/2 cup potato cubes
1/2 cup shallots (madras onions) , peeled
1 1/2 tbsp sambhar masala
salt to taste
For The Garnish
1 tbsp finely chopped coriander (dhania)
Instructions
Heat the oil in a broad non-stick pan and add the mustard seeds.
When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds.
Add the potatoes, madras onions and 1½ cups of water and cook on a medium flame for 8 to 10 minutes or till the vegetables are soft, while stirring occasionally.
Add the sambhar masala, mix well and cook on a medium flame for 1 minute.
Add the corn, salt and 1½ cups of water, mix well and bring to a boil.
Serve hot garnished with coriander.
Handy tip
Instead of grating the corn cobs, 1 cup coarsely crushed corn kernels can also be used.
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