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Photo of Burnt Mexican Corn salaad With Mani Kozukattai. by Manisha Shukla at BetterButter

Burnt Mexican Corn salaad With Mani Kozukattai.

Manisha Shukla
20 minutes
Prep Time
20 minutes
Cook Time
2 People
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ABOUT Burnt Mexican Corn salaad With Mani Kozukattai. RECIPE

A Fusion Of Mexican with Tamil Nadu and Andhra recipe.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Fusion
  • Stir fry
  • Frying
  • Appetizers
  • High Fibre

Ingredients Serving: 2

  1. Boiled corn 1 cup.
  2. Onion 1 big.
  3. Capsicum 1 big.
  4. Carrot 2.
  5. Broccoli florets 1 cup.
  6. Spring Onions chopped 1 cup.
  7. Tomato 2.
  8. For dressing:
  9. Olive oil 2 tablespoon.
  10. Lime juice 1 tablespoon.
  11. Sugar 2 teaspoon.
  12. Paprika powder 1/2 teaspoon or to taste.
  13. Olive Oil for stir fry 1 teaspoon.
  14. For Mani Kozukattai:
  15. Rice flour 1 cup.
  16. Salt, pepper to taste.
  17. Cumin ground 1 teaspoon
  18. Oil 2 teaspoon


  1. Chop all vegetables finely.
  2. Set aside. Now will make Kozukattai ( rice pearls ).
  3. Take rice flour in a bowl. Add salt, pepper, oil. Add hot water.
  4. Knead flour tight ( like roti) and make balls of marble size.
  5. Steam balls for 15 minutes. Let it cool.
  6. To make a dressing:
  7. Mix all mentioned Ingredients and your dip is ready.
  8. Heat oil in a pan and fry boiled corn till golden brown.
  9. In the same pan fry rice balls. Take an absorbent paper. Let the oil get soaked. Transfer in a plate and let it cool.
  10. Heat olive oil in a big kadhai and stir fry all vegetabless according to order they release water. Like onion first than capsicum and so on.
  11. Stir fry on a medium to high flame, add salt, pepper. Saute just a minute.Turn off the gas.
  12. Now add soya sauce, chilli sauce, vinegar and taste.
  13. Add cornflour and rice balls mixture. Add dip.
  14. Serve as an appitizer.

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Andrea Srivastava
Andrea Srivastava   Nov-23-2016

sounds and looks excellent!

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