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Corn Sundal

Corn Sundal

This sundal made with corn kernels can be had as snack or a side dish for rice. Instead of fresh corns, you can use frozen corn kernels also.

Corn Sundal

Recipe rating: N/A
Recipe by S Kamala Course: SnacksCuisine: IndianDifficulty: Easy
Servings

5

servings
Prep time

5

minutes
Cooking time

20

minutes

This sundal made with corn kernels can be had as snack or a side dish for rice. Instead of fresh corns, you can use frozen corn kernels also.

Ingredients

  • 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

  • Asafoetida Powder – a pinch

  • Lemon juice – 1/2 teaspoon

  • Salt – 1 teaspoon or as per taste

Directions

  • 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.
  • 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.
  • In a pan add the oil and when it is hot add mustard. When it pops up, add urad dhal and asafoetida 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, coconut gratings, tomato pieces, lemon juice and mix everything well and remove immediately.

Notes

  • Instead of fresh corns, you can use frozen corn kernels also.
  • You can add little mango gratings and chopped coriander leaves for garnishing.
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