Corn Bhel

Recipe Ingredients

1 cup	237ml	Boiled fresh corn chilled
1/2 cup	55g / 1.9oz	Grated carrot
1 cup	62g / 2.2oz	Onion chopped fine (medium)
1 cup	62g / 2.2oz	Tomato chopped fine (medium)
1/2 cup	73g / 2.6oz	Coriander chopped fine
1 cup	237ml	Potato boiled (large)
1/2 cup	118ml	Curd or plain yoghurt
1/2 cup	118ml	Sev - (fine)
1 teaspoon	5ml	Chat masala
1 teaspoon	5ml	Lime juice
1		Finely chopped green chilly - (or equivalent paste)
1/2 teaspoon	2.5ml	Powdered sugar
1/2 teaspoon	2.5ml	Cumin seeds powdered.

Recipe Instructions

Tie the curd in a muslin cloth for 2 hours. Chop potato finely. Keep

aside sev and half the coriander. Just before serving mix ingredients

well in a large mixing bowl. Transfer to individual bowls. Garnish with

sev and coriander. Serve with milk Shakes or tea.

Making time: 15 minutes (excl boiling and frying time)

Serves: 6

Shelf life: Best fresh

Source:
"Mangalorean Cuisine" by Saranya S. Hegde

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