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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a serving bowl put the yogurt, sour cream,corn, water and salt to taste. | 2. Add a little more water if the yogurt mixture is still too thick. | 3. Stir until smooth. | 4. In a small frying pan put the oil, mustard seeds, and cumin seeds. | 5. Heat over high heat until the mustard seeds have popped for about 10 seconds. | 6. Stir in the minced green chili pieces and cook until they soften. | 7. Remove from heat and stir in the hing and curry leaves. If desired, you can also add the corn here at the end rather than putting it in the yogurt right away. | 8. Pour the seasonings into the yogurt and stir to blend. | 9. Garnish with cilantro. | 10. I like to let this sit about 30-60 minutes before serving so that the flavors can marry before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn	2	cups	cooked canned frozen	249.4	54.23	9.482999999999999	3.915
yogurt	1	cup		149.45	11.417	8.5015	7.9625
cream	2 -4	tablespoons	sour	0.0	0.0	0.0	0.0
water	1/4	cup		0.0	0.0	0.0	0.0
salt				-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
black mustard seed	1/2	teaspoon		-	-	-	-
cumin seed	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
serrano chili	1		minced	-	-	-	-
hing	1/8	teaspoon		-	-	-	-
curry leaf	6 -8			-	-	-	-
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.