TWO OPTIONS WITH CORN (KOSAMBARI AND PALYA)

I. Corn Kosambari

Ingredients:

Fresh Corn – 1 cup
Coconut – 1 tbl spn grated
Coriander leaves – 2 tspns
Curry leaves – (3-4) chopped
Green chillies – (1-2) depending on your taste
Salt as required
Lemon - ½

For tempering:

Oil - ½ tspn
Asafetida – 1 pinch
Mustard – ½ tspn

Preparation:

1. Mix Corn with coconut, coriander leaves, curry leaves, green chillies, and salt.
2. Temper with oil, asafetida and mustard seeds and add it to the corn mixture. Squeeze juice of lemon and its done!


II. Corn Palya

Ingredients:

Fresh Corn – 1 cup
Coconut – 1 tbl spn grated
Coriander leaves – 2 tspns
Curry leaves – (3-4) chopped
Green chillies – (1-2) depending on your taste
Salt as required
Lemon - ½

For tempering:

Butter - ½ tspn
Asafetida – 1 pinch
Mustard – ½ tspn

1. Take butter in a non-stick pan; add mustard seeds, asafetida, curry leaves, green chillies, Corn, salt and coconut. Fry for a minute in the butter. Smells great and tastes great too.
2. Switch off the flame and can squeeze lemon.

UPDATE: This one is on its way to EC's SIMPLE INDIAN FOOD BLOG for the WYF: COLOR IN FOOD EVENT