“Jola Raita/ Corn Kernels Salad in Curds” … a simple raita that taste awesome served alongwith spicy dishes or as an accompaniment in thali along with other dishes … Yummilicious …
** Raitas are an accompaniment to lunch/ dinner that tastes best when served with other spicy dishes. You can actually serve them with veg or non veg dishes and they turn equally tasty. It is one of the best way to consume curds which is very healthy for the gut and should be added on to our daily diet. I have shared plenty of both salads and raita in the Blog, do browse through and try them as and when you want something different to try out. I have often prepared raita with corn along with some other veggies, however this time I have prepared it single and it tastes awesome. I prepared this on the festive occasion of Sutta Punnava a very auspicious day for Hindus. You can prepare this on any day especially when fresh jolu/ corn are plenty in season.
** Here is my simple recipe for “Jola Raita/ Corn Kernels Salad in Curds” … My Style …
** If you have purchased fresh corn on cob shell out about 2 cups of the kernels. Rinse them under running water and allow out to get drained properly. Add them either in a vessel with little water and cook for 5-8 minutes or Microwave them for 4 minutes and let cool.
** Put them into a wide bowl and add in about 2 tblsp of freshly grated coconut (soyi/ nariyal), 3-4 green chillies (hari mirchi/ tarni mirsanga) chopped or slit into pieces, salt (namak/ meeta) to taste, ½ cup of thick beaten curds (dahi/ yogurt) and mix well.
** For Tempering/ Seasoning : Heat 1 tsp coconut oil (tel/ tela), when hot add ½ tsp mustard seeds (rai/ sasam), when they begin to splutter add in large pinch of hing (asafoetida) powder and few curry leaves, fry for few seconds and pour over the raita.
** “Jola Raita/ Corn Kernels Salad in Curds” is now ready to be served as an accompaniment along with any dish of your choice. Tastes great as an accompaniment/ side dish along with any spicy rice dishes or to be served in thali dishes.
** Note : You can garnish with handful of fresh finely chopped coriander leaves, I did not have any and as it was raining heavily did not feel like venturing out. You can also add finely chopped onions, I did not as I served it on festive occasion for Naivedyam thali.
** If at all you have prepared this before hand, say about a few hours prior to lunch/ dinner time, then do put it in the fridge immediately to avoid the dish going sour. Just remove the raita about 20 minutes before serving time from the fridge to thaw before serving.
** Sharing a common link to “Salad/ Raita” dishes in the blog below, you may browse through and try them out in leisure …https://gayathrifoodbytes.blogspot.com/search?q=salad
** Sharing link to “Setting of Perfect Curds/ Dahi” below, you may browse through if you are not aware of the same and prepare it in your own home …
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