Saturday, August 26, 2017



We are fond of sweet corn which is so easily available these days. They are healthy, especially for your skin and hair, and can be used in a wide variety of dishes. For example, elsewhere in this blog you will find recipes for Palak Corn Subzi, Corn Sev Puri, and Corn ki Subzi.

Today's is a simple dish which in the South of India we call a sundal. It can be served as a light snack. This one does not have onion and garlic so many make it for festivals and on days when they avoid onions or garlic in their cooking.

  • Sweet Corn, 1 cob OR Corn Kernels, 1 cup
  • Mustard Seeds, 1/2 tsp
  • Urad Dal (Split), 1/2 tsp
  • Asafoetida (Hing), 1/8 tsp
  • Green Chillies, chopped, 2
  • Red Chilli,1 (broken into halves)
  • Curry Leaves, a few
  • Oil, 2 tsp
  • Salt, to taste
  • Fresh Coconut Gratings, 2 tbsp, for garnishing

Wash and pressure cook the corn cob in adequate water after adding a little salt, for 1 or 2 whistles.
When the cooker cools, remove the corn cob and when it is cool enough to handle, remove the corn kernels and keep aside
Heat oil in a kadhai and when it gets hot, add the mustard seeds and when they splutter add urad dal, and hing
Saute till the dal turns brown
Add the chopped green chillies, broken red chillies and curry leaves and saute for a minute or so
Now add the boiled corn kernels and a little salt
Mix well and cook for a few minutes
Turn off the gas and finally garnish with fresh coconut gratings.

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