Ingredients
- ½ k sweet corn
- ¼ k capsicum
- ½ tomato
- ½ small onion
- ½ tsp oil
- Salt & chopped green chilli to taste
- Coriander leaves
- Oil
Method
- Pressure cook the corn using 1 cup of water for upto 1-2 whistles.
- Drain corn and retain the boiled water.
- Grind half of corn in a mixer with little water.
- Heat the oil & saute the green chilies.
- Add the chopped onion and capsicum and sauté for a minute.
- Add chopped tomato and the ground corn to the above mixture & cook.
- Finally add the remaining half of the corn, leftover boiled water and salt.
- Boil the soup for 5 to 10 minutes.
- Add more water for desired consistency.
- Garnish with fresh coriander leaves.