Masala Sweet Corn Raita
|Corn oil||2 Tablespoon|
|Onion seeds||1⁄4 Teaspoon|
|Whole dried red chilies||4|
|Onion||1 Small, chopped|
|Sweetcorn kernels||8 Ounce (250 gram, canned or frozen)|
|Chilli powder||1 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Chopped fresh coriander||2 Tablespoon|
|Natural yogurt||10 Ounce (300 gram)|
Heat the oil in a heavy-based saucepan over a medium heat and fry the onion seeds, chillies and onion for about 1 minute.
Add the sweetcorn, then the chilli powder, ground coriander and salt.
Fry for about 2 minutes, stirring occasionally.
Once all the liquid has been absorbed by the sweetcorn mixture, set the corn aside to cool for about 10 minutes.
Meanwhile, mix the fresh coriander with the yogurt and set aside in a serving dish.
Pour the cooled sweetcorn into the yogurt and decorate with the cherry tomatoes and the mint sprig.