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Barley and Corn Kachumber


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Here's an easy way to have a healthy accompaniment to your main course. Barley has been used to enhance the fibre content and sweet corn gives a crispy texture to the kachumber. The red and yellow capsicum and spring onions add colour to the salad and make it extremely appealing to the eye.

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Serves 4.
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Ingredients

Method
  1. Pressure cook the barley and corn with 1 cup of water for 2 whistles. Drain and allow to cool completely.
  2. Combine all the ingredients for the salad in a serving bowl and toss well.
  3. Chill for at least 2 hours before serving.

Tips
  1. The discarded barley water can be used for vegetable gravies and dals as it is rich in water-soluble vitamins like B and c.
Nutrient values 
AmtEnergyProteinChoFatVit AVit CCalciumIronF. AcidFibre
50 gm53 kcal1.9 gm10.8 gm0.3 gm207.4 mcg29.7 mg16.1 mg0.6 mg1.6 mcg1.0 gm
1 review received for Barley and Corn Kachumber
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 Reviewed By
Vishmesin, October 29, 2010

so easy and simple...very nice salad. also add some peanuts (while pressure cooking) it adds a new flavour...

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Reviewed October 29, 2010 by Vishmesin

so easy and simple...very nice salad. also add some peanuts (while pressure cooking) it adds a new flavour...

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