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–+ servings
corn carrot usal

Make Corn and Carrot Usal with Greens: Easy Snack

Slice carrots and green chilli; wash and chop beet greens. Heat oil, add fennel, cumin and green chilli. After the seeds sizzle, add sliced carrots, cover and simmer 2-3 min. Add corn and turmeric; stir briefly; add salt and sugar, then the greens. Stir, cover, simmer 1 min and turn heat off. Set aside, away from the hot stove, covered, until ready to serve. Heat through till steaming hot, then garnish with cilantro and fresh coconut. Serve hot... enjoy as a snack or as a side-dish with any meal! Enjoy!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Appetizer, Salad, Side Dish, Snack
Cuisine Indian
Servings 4 people
Calories 125 kcal

Equipment

  • Microwave preferred if not available, see Recipe Notes for alternate options
  • Heavy bottom medium skillet / frying pan (10 inch / 25 cm ) medium-sized wok or saucepan is OK too (2-3 qt/L capacity)
  • Coconut grater need this only if using fresh coconut in the shell

Ingredients
  

  • 2 cups Corn - yellow, sweet (frozen) if not available, white corn is OK
  • 1/2 cup Baby Carrots - sliced into thin rounds if not available, use any available carrots; see recipe directions for how to slice "fat" carrots
  • 1/2 cup Beet greens loosely packed - small, tender leaves preferred - 20 g the leaves from a small bunch of 3-4 small beets should be enough; if the beets are large, though, you will likely get more leaves, with some that are quite large - these large leaves can have a stronger flavor - you decide if you wish to use these or not; if not available, use other leafy greens - spinach, chard, arugula, watercress, pea shoots, etc.
  • 1/2 whole Fresh Green chilli - e.g., Serrano pepper any "hot" green chilli is OK - adjust amount based on "spiciness" preferred
  • 2 tsp Oil I like to use peanut oil; any other mild-flavored oil is OK too.
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • 1/8 tsp Turmeric
  • 1 tsp Sugar
  • 3/8 tsp Salt adjust as per preference

Garnish

  • 2 tbsp Coconut - fresh, grated (or frozen - thawed is fine; if not available, see Recipe Notes for alternatives; - including nut-free options
  • 1/4 cup Fresh Coriander leaves (Cilantro) - trimmed, washed & chopped if not available, use thinly sliced green onions instead (green tops only)
  • 1 whole Lime/lemon - cut into wedges - optional tastes great and adds Vitamin C

Instructions
 

Prepare The Ingredients

  • Cut the leaves away from the deep red stems (see note about the stems below). Place the leaves in a colander and rinse thoroughly remove grit, dirt, etc.
    Spread the leaves on a kitchen towel for a few minutes to absorb excess moisture: use a dark-colored towel if possible - the leaf juices leach out and can stain your towel;
    Note:
    Use only the leaves, not the deep red stems - the stems release dark red juice which coats and colors everything pink-red - then you won't be able to see the lovely contrasting colors in the final dish.
    However, please don't throw away the stems - they are very nutritious too - just use them in another dish where their color So... cut away the stems and store them to use in another dish: see Recipe Notes for ideas.
    beet leaves and stems
  • Stack the towel-dried leaves, roll them up tightly and slice into ribbons - about 1/4 in (1/2 cm) wide. Turn the cutting board 90 degrees and slice across the ribbons - about 1/4 (1/2 cm) wide. Set aside till needed.
    beet greens and stems
  • If using fresh corn, remove the husk and 'silk' and rinse. Using a firm knife, strip the kernels from the cob. Blanch the corn as directed in Recipe Notes and set aside until needed.
    If using frozen or canned corn, no blanching is needed.
    fresh corn kernels
  • Thinly slice the baby carrots into rondelles (round discs)- 1/8 in (1/4 cm) or a bit thinner.
    Note: If using larger carrots, slice in half lengthwise, then cut into half-moon shapes. For parts of the carrot that may be extra thick, cut into quarters, lengthwise, then slice thinly.
    Note: Soften carrots before slicing
    Carrots are rather firm, and it can be difficult to smoothly slice them. To make "even thickness" slices very easily, soften the carrots before slicing.
    Splash some water on the carrots, cover and microwave on Hi for 30 seconds (it may start to crackle a bit.... that's fine!). Allow to cool for 1-2 minutes before slicing.
    If not using a microwave, boil 1/2 cup of water in a small pan, add the carrots and turn the heat off. Cover and let the carrots rest for 2 min. Scoop them out of the water onto a cutting board - reserve the water. Cool the carrots for 2-3 minutes, then slice.
    Set aside until needed.
    carrot sliced
  • Trim, rinse, towel-dry and chop the fresh coriander leaves (cilantro).
    coriander fresh
  • Cut a medium green chilli ( like serrano pepper) in half - about halfway down from the stem end - then slit one portion lengthwise into 2 pieces.
  • Grate fresh coconut; or thaw frozen grated/shredded coconut in microwave for about 30 seconds.

Start making Usal

  • Make Tadka:
    Heat oil in a medium frying pan on low-medium heat; add cumin seeds and fennel seeds; after they sizzle (about 30 seconds), add the green chilli (Serrano pepper) pieces.
  • Stir the Tadka for 30 seconds to lightly brown the green chilli.
  • Add the sliced carrots; stir, cover and cook for about 2 minutes.
    carrots sauteed in tadka
  • Remove cover, stir and add corn - the picture shows frozen corn kernels. You can also use canned corn (drained).
    Note:
    If using fresh corn kernels, blanch them briefly before adding to the Usal. See Recipe Notes for detailed directions.
    corn with tadka
  • Spread the chopped beet greens evenly over the corn.
    beet greens in Usal
  • Stir on low heat for 20-30 seconds.
  • Add the salt and sugar; stir to mix evenly. If it looks a bit dry, splash some water. (2-3 tbsp)
    Note: If you have any water reserved from blanching carrots or corn - use it at this stage.
    Simmer briefly - for just 1-2 minutes (no longer!), then turn heat off. Do NOT overcook!
    Remove pan from hot stove, cover and set aside until ready to serve.
  • About 5 min before serving, heat the Usal on high heat, stirring well to prevent scorching and burning. - for 2-3 min, just until heated through evenly - do NOT overcook!
    Garnish with grated coconut and chopped fresh coriander (cilantro).
    Note:
    If making a large batch and you think you might have leftovers, only garnish what you think will get polished off:
    Be sure to save some of the coconut and coriander leaves to garnish more Usal later, if needed.
  • Serve, along with a wedge of lime/lemon,
    Top with some "crunchies" - such as lightly hand-crushed potato chips, corn chips, etc. - and enjoy a tasty, nutritious and filling teatime snack
    Or serve with lunch/dinner as a warm "stand-alone" side dish, with any type of cuisine; pair with any type of bread or rice
    corn carrot usal
  • Enjoy!

Notes

Using fresh corn kernels?
Blanch the fresh corn kernels before using as per recipe directions:
In the microwave:
  • Place corn kernels in a microwave-safe glass/ceramic bowl
  • Splash 2-3 tsp water on top of the kernels
  • Place a damp paper towel over the kernels - single layer is OK
  • Cover the bowl with a microwave-safe lid
  • Cook on Hi for 30 seconds, then on medium power (40%) for 1 min
  • Remove the cover and spread the blanched kernels on a plate to cool down quickly, without getting over-cooked
On the stove-top:
  • Heat 1 cup water in a medium (2-3 qt/L ) saucepan.
  • When it begins to boil, turn the heat down to the lowest setting 
  • Add 2 cups of fresh corn kernels and stir; cover and simmer for 1-2 minutes and turn heat off
  • Move the pan away from the hot stove and rest for 2-3 min. 
  • Strain any leftover cooking water and save it: there shouldn't be very much of it
  • Spread the blanched kernels on a plate to cool down quickly, without getting over-cooked
 
What to do with beet stems?
Beet stems are filled with many of the same nutrients found in the leaves and roots, so please don't throw them away.
Slice them into 1/4 inch (1/2 cm) pieces and use them in some of the following ways:
  • Add a small amount of chopped stems to a green salad, just before tossing with dressing
    • about 2 tbsp (raw or briefly cooked in microwave) to a 3-4 serving salad
      • a little pink-red color will leach out and coat some of the other ingredients
  • Cook briefly in the microwave in a glass/ceramic microwave-safe bowl: 1-2 min on Hi: add a small amount to soups, curries, dips, etc.
    • adds texture and a bit of earthy-tasting crunch
  • Add simple pickling spices and make a quick and tasty condiment to accompany any meal
    • Use instead of kale stems in this fiery hot Indian-style pickle:
      • https://theculinaryheart.com/use-kale-stems-how-to-make-tasty-pickle/
    • Use instead of cucumber in this recipe: use just enough pickling liquid to cover the beet stems
      • https://theculinaryheart.com/easy-pickled-cucumbers-tart-spicy-with-garlic-and-dill/
 
Fresh coconut not available?
Try one of these alternatives:
  • 1 1/2 tbsp dried coconut, finely grated
    • also called coconut powder
      • This is NOT the same as coconut flour!
    • add 1 tbsp water and a tiny pinch of sugar; microwave for 30 seconds
      • if you have coconut water, use that instead of plain water
  • Dried coconut + Jicama
    • 1 tbsp finely grated dried coconut + 2 tsp water; microwave for 20 seconds, then set aside to cool a bit
      • if you have coconut water, use that instead of plain water
    • add 1 tbsp finely chopped/minced peeled Jicama
  • Dried coconut + Apples
    • 1 tbsp finely grated dried coconut + 2 tsp water; microwave for 20 seconds, then set aside to cool a bit 
      • if you have coconut water, use that instead of plain water
    • add 1 tbsp finely chopped/minced peeled apples
      • crisp, juicy and sweet apple preferred
  • To make it Nut-Free :
    • 1 tbsp sunflower seeds, coarsely chopped
    • add one of the following:
      • 1 tbsp finely chopped/minced peeled apples
        • crisp, juicy and sweet apple preferred
      • 1 tbsp finely chopped/minced peeled Jicama
 
Storing Leftovers:
Store leftovers in a container with a well-fitting lid.
In refrigerator:
  • Consume within 1-2 days
    • the fresh coconut spoils rather easily: if it has an 'off'- flavor or smell, please discard.
    • Reheat briefly before serving
      • Add fresh garnish
In freezer:
  • Before freezing, remove as much garnish as possible:
    • coconut is OK, but cilantro does not freeze well
  • Use within 2-3 weeks
  • Thaw and reheat before serving.
    • Add fresh garnish
 

Nutrition

Calories: 125kcalCarbohydrates: 19gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 256mgPotassium: 334mgFiber: 3gSugar: 7gVitamin A: 2728IUVitamin C: 8mgCalcium: 25mgIron: 1mg
Keyword Acorn squash, Baby carrots, Beet Greens, Carrots, Corn, Corn kernels, Easy Side dish, Frozen corn, grated fresh coconut, Quick-fix, Savory snack, Usal
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