The 9th of our Sundals especially for Navarathri is a Sweet Corn Sundal – something a little different.
I recommend using fresh sweet corn kernels. If you like them cooked a little, steam the corn ear with the green husk on if you can, until the kernels are done. I like mine crisper, so I make the Sundal with raw kernels cut from a fresh ear, and allow the to cook just a little longer when they are added to the base spices.
Are you looking for other Sundal recipes? You might also like to try Adzuki Bean (Red Chori) Sundal, Urad Sundal, Channa (Chickpea) Sundal, and Rajma (Kidney Beans) Sundal. Or you can make a sundal with White Peas or some Sprouted Green Gram (Mung Bean Sprouts), equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.
This Sundal makes a great snack and is also perfect for Navarathri and Ganesha Chaturthi for naivedyam or prasadam. For snacks it can be eaten alone but make good accompaniments to rotis or curd rice, or with sambar or rasam and rice. I even love to eat them for breakfast.
Sweet Corn Sundal | Indian Sweet Corn Stir Fry
Source : recipes abound
Cuisine: South Indian
Prep time: 4 mins
Cooking time: 5 mins
Serves: 2 – 3 people, depending how you use it
the kernels from 1 sweet corn
1 carrot, finely grated
1 tspn grated ginger
1 green chillies, chopped finely
1 Tblspn grated coconut – use frozen if you can’t use fresh, or soak dried grated coconut and squeeze very dry before using.
salt to taste
1 tspn ghee or coconut oil
1 tspn black mustard seeds
1 – 2 dried red chillies, broken in half
a pinch asafoetida
1 stalk curry leaves (10 – 12 leaves)
Using a wok, kadhai or pan, heat the ghee or coconut oil and add the mustard seeds. Allow them to pop, and add the red chillies and asafoetida.
As the chillies start to colour, add the ginger and finely chopped green chillies. Lower the heat and stir for a few moments until the chillies soften and begin to colour.
Add the sweet corn kernels and the grated carrot and stir fry over a low heat for a couple of minutes until they are warmed through. Add the salt and the coconut and stir to mix thoroughly.
Remove from the heat.
The ginger is optional.
Chopped green coriander leaves can be added before serving.
Home made green chilli paste is a great substitute for green chillies.
A squeeze of lemon juice over the sundal after cooking is great.
You can use tinned or frozen sweetcorn kernels also, although fresh is best. Steam or boil the sweetcorn first if you prefer softer kernels.