Sweet Corn Sundal
South Indian style sweet corn salad with coconut and spices
Ingredients
- 1 cup sweet corn kernels
- 1-2 green chillies
- 2 tbsp grated coconut
- Pinch of turmeric powder
- Salt to taste
- 1 tsp lemon juice
To temper
- 2 tsp oil
- 1 tsp mustard seeds
- ½ tsp split urad dal
- Pinch of asafoetida / hing
- 1 dry red chilly
- Few curry leaves
Instructions
- Boil the sweet corn with little water, turmeric powder and salt. Cook till its soft. Drain the water and keep aside.
- Pulse the green chillies and coconut together just 1-2 times.
- Heat oil in a pan and add mustard seeds. When it splutters, add urad dal, asafoetifa, red chilly, curry leaves and fry till dal turns golden.
- Add the sweet corn and fry for 1-2 minutes. Add green chilly-coconut mixture and fry for 2-3 minutes. Remove from heat and add lemon juice.
Notes
- Instead of grinding green chillies and coconut, you can add green chilly while tempering and coconut at the end.
- If using corn cob, pressure cook for 2 whistles or until soft and remove the kernels.