Sweet Corn Sundal

Sweet corn sundal is an easy to make dish which is healthy too. I had made this during the Navaratri festival, hence wanted to publish it here. This can be made on regular days too for kids as school snacks or after school snacks in the evening. Unlike most sundal varieties which require prior soaking, this can be done instantly.

Sweet Corn Sundal Recipe

Serves  :  3 - 4 people

Ingredients

• Sweet Corn  -  3 (I used fresh corn and the removed kernels measured around 2.5 cups)
• Grated or dessicated coconut  -  1.5 tbsp
• Oil  -  1 tbsp
• Mustard  -  1/2 tsp
• Split Urad dal  -  1/2 tsp
• Curry leaves  -  a sprig
• Red chilly  -  2
• Asafoetida  -  2 generous pinches
• Salt  -  as required

Method

1. If using fresh corn, remove the corn kernels from the cob. To do this, keep a cutting board and hold the corn upright and run a knife from top to bottom and the kernels will automatically fall off. Collect the kernels and wash in running water.
2. Pressure cook the corn kernels with little water and needed salt for 2 to 3 whistles.
3. Once cooked, drain the water completely and keep aside.
4. In a pan, add oil and once heated temper with mustard and urad dal. 
5. Once they crackle, add red chilly, curry leaves and asafoetida. Add the boiled corn and mix well.
6. Once the moisture is completely removed, add the grated coconut and mix well.
7. If making for neivedhyam, do not check for salt at this stage. Else check for salt and add if required. Once everything blends well, switch off the stove.
8. Serve as a neivedhyam or as a simple snack.

Notes

• You can use fresh or frozen corn for this sundal.
• I have taken the corn kernels and pressure cooked them. I find this method easier than cooking the cob first and then removing the kernels.
• Use fresh grated coconut for best results. As I had only dessicated coconut, I used it but tastewise there was no compromise.

Enjoy this easy to make healthy sundal.