Follow these steps for perfect results
Corn on the cob
Turmeric
Shallots
Finely diced
Canola oil
Mustard seeds
Asafetida
Paprika
Curry leaves
Torn
Salt
To taste
Lemon juice
Juice of
Green chillies
Cut into small pieces
Boil corn cobs in salted water with turmeric for color.
Cool corn, then remove kernels.
Heat oil in a skillet.
Add mustard seeds; when they sputter, add shallots, green chilies, and curry leaves.
Sauté until shallots are translucent.
Add corn, paprika, and salt.
Stir to combine.
Lower heat, cover, and simmer for 5-7 minutes.
Transfer to a serving dish.
Drizzle with lemon juice and serve.
Expert advice for the best results
Adjust the amount of green chilies to your preferred spice level.
Garnish with fresh cilantro for added flavor.
Everything you need to know before you start
10 minutes
Can be made a few hours ahead of time.
Serve in a small bowl or plate. Garnish with a sprig of curry leaves or cilantro.
Serve as a snack or side dish.
Pairs well with South Indian meals.
The spices in the tea complement the dish.
Discover the story behind this recipe
Commonly served during festivals and as a snack.
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