Heat the oil in a pan and add the hing. Add the 2-3 green 
chillies and 1tbsp mustard seeds. Allow them to crackle and 
reduce the flame. Add the jeera powder and mix well. Remove 
from fire and cool. Peel 1 pomegranate and separate the seeds. 
Whip the curd and mix in the castor sugar. Heat one tbsp oil 
and add the curry leaves and put off the flame.

To serve: Mix the prepared corn and the peeled annar seeds to 
the whipped curd. Granish with curry leaves, server chilled.