Corn Sundal


  • Fresh Corn Cob – 2 Nos
  • Carrot – 1 No
  • Tomato – 1
  • Fresh coconut gratings – 4 tablespoons
  • Green Chillies – 4 Nos
  • Curry leaves – few
  • Oil – 1 teaspoon
  • Mustard – 1/2 teaspoon
  • Urad Dhal – 1 teaspoon
  • Asafotida Powder – a pinch
  • Lemon juice – 1/2 teaspoon
  • Salt – 1 teaspoon or as per taste


  1. Cut the corn cobs into two and put in a pressure cooker along a pinch of salt and cook for two to three whistles. When it is cooled, remove the corn kernels from the cob.
  2. Slit the green chillies into four lengthwise. Scrap the skin from carrot and grate it. Chop curry leaves into tiny pieces. Cut tomato lengthwise into thin strips. Use only skin portion and remove the inner seed portion. Or use cherry tomato.
  3. In a kadai put the oil and when it is hot add mustard. When it pops up, add urad dhal and asafotida powder and fry till the dhal turns light brown. Add slit green chillies and curry leaves. Stir it. Add grated carrot. Stir fry for one to two minutes. Now Add cooked corn and mix well. Then add salt and coconut gratings, tomato pieces, lemon juice and mix everything well and remove immediately.
  4. Note:Instead of fresh corns, you can use frozen corn kernels also.
  5. Tips: You can add little mango gratings and chopped coriander leaves for garnishing.


  1. Ramya's Mane Adige

    wow! I love this ! beautful picture

  2. Hi Ramya, Thank you for visiting my site and for your comments.

  3. Love that you suggested addition of mango at the end. It would give that sundal flavor I guess.

  4. Divya, Thank you for visiting my site. Yes. You are right. Adding mango will give the sundal flavour.

  5. ushaprashanth

    Sundal looks good!!! lovely pic!!

  6. Hi Ushaprashanth, Thank you for visiting my site and your comments. It is very nutritious too.

  7. Very unique. Is this a Tamil dish? Is it your new creation? This is very new to me. It looks so tasty. It almost reminds me of Mexican salsa variety.

  8. Hi Jennifer, Thank you for your comments. Sundal is prepared with almost all grams available in South. Normally tender corns are boiled or grilled and eaten as it is. When we have it in large quantity, we make vadai/adai. But I tried sundal with carrot and tomato and it tastes good and filling too.

  9. vennilavu

    mm… looks yummy.. 🙂

  10. Hi Vennilavu,

    Hope you will try this.

  11. Pingback: Kamala's Corner – Corn - Kamala's Corner

  12. its very nice.

  13. Pingback: Kamala's Corner Navaratri - Kamala's Corner

  14. Thanks for the recipes, you have made it very simple and easy to follow not like the usual recipes writers who make cooking sound like chemistry experiments with numbers, millilitres, grams, seconds and so on 🙂 The pics were nice too.

  15. Picture is so colourful and I want to try this immediately.

  16. hi kamala ur recipes r surely nice and the images shown r also good

  17. Recipes are easy to make for a laid back cook like me! Thanks kamala…keep up the good work!

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