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Pressure cook the corn cobs with a pinch of salt for 2 to 3 whistles.
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Cool and remove the kernels.
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Fry the mustard seeds till it splutters.
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Add dal, asafoetida powder and fry till the dal turns light golden brown.
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Add green chillies and curry leaves.
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Add carrot and cook for 2 minutes.
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Add the corn kernels, coconut, tomato, lemon juice and salt.
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Mix well and transfer to a serving dish.
You can also use sweet corn kernels instead of corn on the cob.