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Corn & Barley Kachumbar

Diabetic.Foodie's picture
The corn and barley kachumbar is an indian styled salad recipe prepared with barley and fresh vegetables. The cooked barley is tossed with vegetables and flavored simply with roasted cumin, lemon juice and coriander.This is a special low sugar recipe great for diabetics as well as for people on low carb diet. Adapted from the Lantus book of recipes.
  Barley 1⁄4 Cup (4 tbs) (Jau)
  Sweet corn 1⁄3 Cup (5.33 tbs)
  Chopped capsicum 1⁄2 Cup (8 tbs) (Red And Yellow Colored)
  Spring onion 1 , chopped (Including Greens)
  Chopped coriander 2 Tablespoon
  Lemon juice 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Ground roasted cumin 1⁄2 Teaspoon
  Salt To Taste

Pressure cook jau and corn with 1 cup of water for 2 whistles.
Drain and allow to cool completely.
Combine all the ingredients for the salad in a serving bowl and toss well.
Chill for at least 2 hours before serving.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (22 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 57 Calories from Fat 4

% Daily Value*

Total Fat 0.5 g0.76%

Saturated Fat 0.07 g0.36%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 105.6 mg4.4%

Total Carbohydrates 12 g4.1%

Dietary Fiber 2.5 g10.1%

Sugars 1.8 g

Protein 2 g3.8%

Vitamin A 12.9% Vitamin C 30.3%

Calcium 1.8% Iron 5.4%

*Based on a 2000 Calorie diet

Corn & Barley Kachumbar Recipe