Sweet Corn Sundal, this is such an easy and delicious dish. Actually today I had planned to make another sundal, but the dal got overcooked, so I had to put it aside for some other use. When I was thinking about what other sundal to make, I remembered that I had some fresh corn lying in the refrigerator. The sweet corn was really very fresh and good and it tasted so juicy and delicious in the sundal. You can have it as a sundal or salad or even as a side dish with rice and dal too..
Need To Have
- Fresh Sweet Corn - 1
- Grated Coconut - 2 tablespoons
- Mustard Seeds - 1/2 teaspoon
- Urad Dal/Husked Black Gram - 1 teaspoon
- Green Chilly - 1
- Dried Red Chilly - 1, broken into halves
- Asafoetida - 1/8 teaspoon
- Curry Leaves - 6
- Salt to taste
Remove the outer husk and the inner silky threads from the sweet corn, clean it and wash it well. Pressure cook it with some water for 4 whistles. Let it cool a little, then remove the kernels from the cob using a knife or a corn kerneler, it came to about 3/4 of a cup.
Heat some oil, add the urad dal and mustard seeds, when it starts spluttering, add the asafoetida and red chilly, mix twice, then add the green chilly and curry leaves. Mix it for a few seconds, then add the corn kernels and salt and mix it well till all the moisture is almost gone.
Add the grated coconut and mix it for half a minute and remove.
The corn that I had was really good, but if the corn doesn't have the slight sweetish taste, then add 1/2 teaspoon of sugar.
Don't add salt while cooking the corn, that makes the kernels tough.
Also you can cook the corn in a regular pot too.
Removing the kernels from the cob is easy to do even with a knife, hold the corn upright tightly and slice the kernels with the knife.
The sundal will not be too dry, it will be juicy and that's how it should be.