On the 19th July, IYA team including Prof Kambhampati Subrahmanyam, Sri DR Kaarthikeyan and Ravi Tumuluri visited Rajarajeshwari Temple and paid their respects to Sri Sri Sri Jayendra Puri Mahaswamiji, the present pontiff of Sri Kailash Ashrama Mahasamshtana. Sri Sri Sri Tiruchi Swamigal was the…
by The Yoga Institute
The humble corn, readily available year round, is packed with healthy benefits. It is rich in vitamin C, an antioxidant that helps protect cells from damage and aids the immune system, an important factor during the rainy season. Yellow corn is also a good source of the carotenoids lutein and zeaxanthin, which are good for the eyes. Plus, its sweetness resonates with children and adults alike.
Cobs of Corn 3
Oil 1 tbsp
Mustard Seeds ¼ tsp
Cumin Seeds ½ tsp
Turmeric Powder ¼ tsp
Asafoetida (hing) A pinch
Chili Powder (optional) ¼ tsp
Coriander Powder (optional) ¼ tsp
Milk or water ½ cup
Salt A pinch
Coriander leaves 1 tsp
Lemon juice ½ tsp
Freshly grated coconut (As garnish)
Method of Preparation
Using a grater or a grinder, grate the kernels of three cobs of corn and some of their milk.
In a pan, heat 1 tablespoon of oil.
Add ¼ teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds, ¼ teaspoon of turmeric powder, ¼ teaspoon red chili powder, a pinch of asafoetida (hing) and ¼ teaspoon coriander powder on a low flame to not burn the spices.
Now add the grated corn, mix well and saute for 2-3 minutes, stirring often.
Add ½ cup of milk or water and a pinch of salt.
Mix well and let it simmer until it thickens.
Switch off the gas and let the mixture cool to thicken further.
Serve in small bowls and garnish with freshly grated coconut and coriander leaves.
You can also drizzle some lemon juice on top. Serve hot.