### TranslatedIngredients: 100 grams Del Monte Whole Corn Kernels,2 cups Drumstick Leaves (Moringa/Murungai Keerai),1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Mustard seeds,1/4 teaspoon Red Chilli powder,1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Jaggery - powdered,1/4 cup Water,2 teaspoons Sunflower Oil,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 10 ### TotalTimeInMins: 20 ### Servings: 3 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making Corn and Drumsticks Leaves Salad Recipe, first wash the corn kernels and clean the drumstick leaves.In a heavy bottomed pan, add some oil and heat it on medium flame. Once the oil is hot, add cumin seeds and mustard seeds and turn to a low flame.Once the mustard seeds splutter add the corn kernels and saute for 2 minutes.Now add in the turmeric powder, chilli powder, salt  and give it a stir until the masalas are combined with the corn. Next add in the drumstick leaves and saute until everything is well combined. Adjust the salt, jaggery powder and cook on a low flame. Once the drumstick leaves have shrunk and corn kernels are soft, turn off the flame. Serve Corn and Drumstick Leaves Salad along with a Rasam, Cabbage Poriyal and Rice for a healthy weekday lunch