Wednesday, 19 November 2008

Carrot, Onion and Corn Kachumber

I love having some sort of a salad with my meals, especially our Indian 'kachumbers'.
The usual tomato and onion or even the famous Gujarati "Cabbage-carrot sambharo" fare can be pretty mundane day after day so I try and make something different each time.
This time, I made this unusual combination of Carrots, Onions and Corn. It turned out to be delicious, and I'll be making it again!
This goes really well with chapatis, and is SO simple!


2 Carrots, Sliced
1 small red Onion, Sliced
1/2 cup - frozen Corn
1 small chili or Jalapeno, Sliced
1 tbsp, Olive Oil
1/4 tsp - Cumin Seeds and Mustard Seeds
Salt, Turmeric, Sugar, garam masala (optional), - to taste
A pinch of Dhania-jeera powder
Cilantro - to garnish

In a pan, heat the oil and add the Cumin and Mustard seeds, when they sizzle, add the chilis/jalapenos. Now add the onions and saute for 2 minutes. Add the corn and the carrots and the seasonings. Stir well and let it cook until the veggies are soft. Serve hot with some Chapatis as a side dish.

Tip: Make a COLD version of this Kachumber by adding some chaat masala, Jeera powder and black pepper.


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