This Sweet Corn Sundal has steamed sweet corn kernels that are tempered with a handful of spices and finished with a generous sprinkle of fresh coconut. Easy, gets cooked quickly, tasty and vegan as well.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 5 minutes
- Total time: 20 minutes
- Yield: 3
- Category: Side Dish, Snacks
- Cuisine: South Indian, Tamil Nadu
Ingredients
- 2 cups sweet corn kernels (- steamed)
- 1 tablespoon oil (- sunflower oil or any neutral flavored oil)
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal ((split and husked black gram))
- 1 to 2 dry red chilies (- seeds removed)
- 1 green chili (- chopped)
- 1 pinch asafoetida ((hing))
- 7 to 8 curry leaves
- 4 tablespoons fresh coconut
- salt (as required)
Method
Boiling Corn
- Firstly steam or boil 2 medium sized corn cobs in a stovetop pressure cooker, instant pot or pan. If using stovetop pressure cooker, then add enough water covering the corn cobs. Pressure cook for 4 to 5 whistles. Let the pressure drops naturally in the cooker. Then only open the lid. Remove the cooked corn cobs using tongs and place them on a plate to cool.
- Once cooled, slice of the corn kernels carefully from the corn cob. You will need 2 cups of corn kernels.
Making sweet corn sundal
- Heat a pan and add oil. When the oil becomes hot, lower the flame. Then add the mustard seeds and urad dal.
- Stir and mix well. Let the mustard seeds crackle and the urad dal turn golden. Ensure that the urad dal does not burn.
- Next 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 heat. Turn off the heat and add grated fresh coconut. Mix very well.
- Serve Corn Sundal. If you prefer you can garnish with some coriander leaves.
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.