Tuesday, December 26, 2006

corn salad

fresh and tender corn seeds 2 cups
grated carrot 1/2 cup
finely cut capsicum 1/2 cup
finely cut cucumber 1/2 cup
finely cut green chillies 2
curry leaves 1 tsp
oil 1 tbsp
mustard seeds 1/4 tsp
salt as required
lemon juice 1 tsp

mix all the ingredients except oil, mustard seeds and curry leaves.

heat oil and add mustard seeds, when they splutter add curry leaves.

cool it and add to the salad and garnish with coriander leaves. this can

be eaten like that or with chapatis..