Corn And Drumstick Leaves Salad Recipe

Name: Corn And Drumstick Leaves Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2-3
Cuisine: Indian
Ingredients: 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; null Salt to taste

RUBY PATHAK

June 15, 2018

1714 Ratings

Time:Prep: 10 M|Cook: 10 M|Total: 20 M

Makes:2-3 Servings

Meal:Side Dish

Cuisine:Indian

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

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

Ingredients

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

Instructions for Corn And Drumstick Leaves Salad Recipe

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

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.

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

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

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.

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