Ingredients
1/2 cup sweet corn kernels
1 radish / mooli / mulangi
1 small cucumber (optional)
1 tsp lemon juice
Salt to taste
Chopped coriander leaves
To make the paste:
2 tbsp grated fresh coconut
2 green chillies
Grind the above ingredients coarsely without water
For the tempering:
2 tsp oil
1 tsp mustard
Curry leaves
Pinch of hing / Asafoetida
Procedure
Blanch the sweet corn kernels or micro it with a little salt for 2-3 mins
Wash, peel, and grate the radish/mooli
Peel the cucumber and chop finely
Put all these in a bowl, add the ground coconut,chilli mixture, salt to taste, lemon juice, chopped coriander leaves
Mix well and temper with the mentioned ingredients
Serve with rice and rasam
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