- Sweet corn kernels – ¼ cup, boiled and pounded coarsely
- Ghee – ½ teaspoon
- Cumin seeds – ¼ teaspoon
- A pinch of asafoetida
- Onion – 1 tablespoon, finely chopped
- Tomato – ¼ cup, finely chopped
- A pinch of sambhar powder
- Salt – to taste
- Heat the ghee in a deep non-stick frying pan or kadhai and add the cumin seeds.
- When the seeds start crackling, add the asafoetida and onions, sauté the mixture on a medium flame for 30 seconds until the onions are soft and pink.
- Add the tomatoes, boiled corn, sambhar 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 it to boil. Keep stirring in between.
- Serve lukewarm with fluffy idlis or with steamed rice.
300 ml of corn sambhar contains about 119 kCal of energy, 3.6 grams of protein, 19 grams of carbohydrates, 12.4 mcg of folic acid, 3.2 grams of fat and 2 grams of fiber.