Warm, richly spiced, and built for a satisfying meal, Sweet Corn Sundal (Navaratri Recipes) is a vegetarian South Indian side dish, snack made with sweet corn kernels, shredded coconut, and salt in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Total time: 10 minutes
  • Yield: 2
  • Category: Side Dish, Snack
  • Cuisine: South Indian

Ingredients

  • 1 cup sweet corn kernels (fresh or frozen)
  • 2 tablespoons shredded coconut (fresh or frozen)
  • salt (as needed)

For Tempering:

  • 1 teaspoon coconut oil ((any cooking oil))
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon split urad dal
  • 1 dry red chilli
  • 1 green chilli (slit into half)
  • 1 stalk curry leaves
  • a pinch asafetida (hing)

Method

  1. Boil sweet corn in very less water adding salt. Drain off excess water if any. Alternatively you can also steam it with a little salt.
  2. Heat oil in a pan, add mustard seeds, when it splutters, add urad dal, red chilli and hing.
  3. When dal turns golden brown, add green chilli and curry leaves. Saute for few seconds.
  4. Add sweet corn and salt as required and toss on high flame for a minute.Then turn off the flame.
  5. Add grated coconut, mix well again.
  6. Sweet corn sundal is ready to be served as a healthy tea-time snack or make it for special festivals like Gollu (Navaratri)
  7. You can add a few drops of lemon juice and garnish with coriander leaves if preferred.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.