Sweet Corn Sundal
A simple South Indian sweet corn sundal recipe, part of the sundal dishes rooted in South Indian cuisine, features a range of legumes and is commonly cooked during the Ganesh Chaturthi or Navratri festivities.
Ingredients
- 2 cups steamed sweet corn kernels
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split and husked black gram)
- 1 to 2 dry red chilies
- 1 green chili, chopped
- 1 pinch asafoetida (hing)
- 7 to 8 curry leaves
- 4 tablespoons fresh coconut
- salt as required
Instructions
Boiling Corn
- Firstly steam or boil 2 medium sized corn cobs in a pressure cooker or pan. If using pressure cooker, then add enough water covering the corn cobs. Pressure cook for 4 to 5 whistles.
- Once cooled, slice of the corn kernels from the corn cob. You will need 2 cups of corn kernels.
Making Sweet Corn Sundal
- Heat a pan and oil. When the oil becomes hot, lower the flame. Then add the mustard seeds and urad dal.
- Stir well. Let the mustard seeds crackle and the urad dal turn golden. Do take care so that the urad dal does not burn.
- Then add the green chilies, dry red chilies, curry leaves, asafoetida. Mix very well.
- Add the steamed corn kernels. Season with salt. Mix again very well.
- Saute for 2 to 3 minutes on a low flame. switch off the flame and add grated fresh coconut. Mix very well.
- Serve corn sundal. If you want you can garnish with some coriander leaves.
Nutrition
Calories: 155kcalCarbohydrates: 17gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 602mgPotassium: 151mgFiber: 2gSugar: 1gVitamin A: 133IUVitamin C: 51mgCalcium: 17mgIron: 1mg
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