200 g sweet corn kernels, boiled in salty water, 2 chopped green chili, ½ tsp mustard seeds, few curry leaves, ½ tsp red chili powder, 1 pinch asafetida, 1 pinch turmeric powder, ¼ tsp black split gram (urad daal), 1 tsp lemon juice, salt to taste, 2 tsp oil.
1) Grind the corn and green chili coarsely. 2) Heat oil in a pan, add mustard seeds, urad daal, asafetida and curry leaves. 3) Then add ground corn-chilly mixture, turmeric powder and stir. 4) Add chilly powder, salt and lemon juice and off the flame.