Corn And Drumstick Leaves Salad Recipe

Corn And Drumstick Leaves Salad Recipe is a lovely salad recipe packed with nutrients. Serve it as is, as a midday snack or as part of a complete meal.

Corn And Drumstick Leaves Salad Recipe
1600 ratings.

Corn And Drumstick Leaves Salad Recipe is an unusual combination put together to make a salad. Here corn kernels and drumstick leaves are sauteed together with a sweet and spicy dressing, making it  delicious and of course a super healthy addition to your meal. 

Did you Know: Moringa leaves are a storehouse of nutrients and anti-oxidants making it extremely good for health.Most commonly known benefits of consuming mooring leaves is its effect on stabilizing blood pressure and controlling of diabetes.

Serve Corn and Drumstick Leaves Salad along with a Rasam, Cabbage Poriyal and Rice for a healthy weekday lunch

If you like this recipe, here are a few more salad recipes

  1. Beetroot Salad Recipe with Mixed Greens & Feta Cheese
  2. Bean Sprout & Corn Salad Recipe
  3. Sweet And Spicy Tofu Salad With Beetroot Recipe

Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

10 M

Cooks in

10 M

Total in

20 M


2-3 Servings


  • 100 grams Del Monte Whole Corn Kernels
  • 2 cups Drumstick Leaves (Moringa/Murungai Keerai)
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1/4 teaspoon Red Chilli powder
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Jaggery , powdered
  • 1/4 cup Water
  • 2 teaspoons Oil
  • Salt , to taste

How to make Corn And Drumstick Leaves Salad Recipe

  1. To begin making Corn and Drumsticks Leaves Salad Recipe, first wash the corn kernels and clean the drumstick leaves.

  2. In a heavy bottomed pan, add some oil and heat it on medium flame. Once the oil is hot, add cumin seeds and mustard seeds and turn to a low flame.

  3. Once the mustard seeds splutter add the corn kernels and saute for 2 minutes.

  4. Now add in the turmeric powder, chilli powder, salt  and give it a stir until the masalas are combined with the corn. 

  5. Next add in the drumstick leaves and saute until everything is well combined. Adjust the salt, jaggery powder and cook on a low flame. Once the drumstick leaves have shrunk and corn kernels are soft, turn off the flame. 

  6. Serve Corn and Drumstick Leaves Salad along with a RasamCabbage Poriyal and Rice for a healthy weekday lunch