An innovative variant of sambhar, this is very different from the traditional recipe but very attractive to children. Since grated corn cooks faster than other veggies and dal usually used in the traditional version, this Corn Sambhar is also quicker to prepare.
This recipe is nothing but grated corn tempered with cumin and seasoned mildly with curry powder. You can choose a less spicy brand of curry powder, or make your own at home, to suit your child’s taste buds.
Onions and tomatoes greatly improve the flavour and texture of the Corn Sambhar, which tastes fabulous with steamed rice or vegetable idlis. If at all anything is leftover, you will love to have it with your meal too!
Preparation Time: Cooking Time: Total Time: Makes 1.25 cups
1/4 cup grated sweet corn cob (makai)
1/2 tsp ghee
1/4 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 tbsp finely chopped onions
1/4 cup finely chopped tomatoes
a pinch of curry powder
restricted quantity of salt (optional)
- Heat the ghee in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida and onions and sauté on a medium flame for 30 seconds.
- Add the tomatoes, corn, curry powder and salt, mix well and cook on a medium flame for another 2 to 3 minutes.
- Add 1 cup of water, mix well and bring to boil, while stirring once in between.
- Serve lukewarm with vegetable idlis.
Nutrient values for 1¼ cups
|Folic Acid||12.4 mcg|