An extremely innovative variant of the quintessential sambhar, this adds to your meal the nutritional benefits of corn and the cooling effect of madras onions. As a variation, you can also add one red chilli and ½ tsp of methi seeds to the tempering it boosts the flavour and aroma.
Heat the oil in a broad non-stick pan and add the mustard seeds.
When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds.
Add the potatoes, madras onions and 1½ cups of water and cook on a medium flame for 8 to 10 minutes or till the vegetables are soft, while stirring occasionally.
Add the sambhar masala, mix well and cook on a medium flame for 1 minute.
Add the corn, salt and 1½ cups of water, mix well and bring to a boil.
Serve hot garnished with coriander.
Recipe Notes
Instead of grating the corn cobs, 1 cup coarsely crushed corn kernels can also be used.