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Saturday, 16 September 2017

Sweet Corn Sundal / South Indian Sweet Corn Salad Recipe - Navratri Special


Sundal is a South Indian style salad usually prepared and served as prasadam during Navratri. Different varieties of Sundal can be made using different types of legumes. Commonest type of sundal is the Chana or Chickpea sundal. Sweet Corn sundal is delicious , healthy and filling and can be made very easily with corn and basic tempering ingredients. It is one of the simplest and quickest of all sundal varieties. 


  Sweet corn sundal is very delicious as it has sweetness from corn, it gets a mild tangy taste from lemon juice and has a characteristic nutty flavor from the fresh coconut. Curry leaves tempering makes it all the more tempting. I have added little grated carrots to add in to the nutrition of the sundal. Sweet corn sundal can be served as a snack to the kids anytime of the day as almost all kids love sweet corn. It makes a good kids lunch box accompaniment as well . I make this sweet corn sundal often , especially during the busy mornings as it just takes 10 minutes to make a filling and nutritious breakfast. Onions and tomatoes can also be added along with carrots in this sweet corn sundal for variation ( do not use onions if offering as naivedyam during festivals) 


Before moving to the recipe, just quickly look at the benefits of eating this sweet juicy and crunchy sweet corn. Sweet corn is a maize with high sugar content.It is gluten free, it is rich in dietary fiber, vitamins and antioxidants. It contains good levels of some of the valuable B-complex group of vitamin such as thiamin, niacin, pantothenic acid, folates, riboflavin and pyridoxine . It contains healthy amounts of some essential minerals like zinc, magnesium, copper, iron and manganese. It lowers cholesterol, improves vision, boosts energy and prevents diabetes. 


Cooking Time: Under 10 minutes
Serves: 2

Ingredients:

  • 1 cup Sweet corn kernels
  • 1 small carrot, washed, peeled and grated. (optional)
  • 1 tablespoon grated fresh coconut
  • Juice of 1/2 lemon
  • Salt to taste
For seasoning:
  • 1-2 sprigs of curry leaves
  • 1/2 teaspoon mustard seeds
  • 1 dry red chilli, broken into 2 pieces and deseeded
  • 1/2 teaspoon urad dal / skinned and split black gram
  • 1 teaspoon ghee / butter
Method:
  1. Wash the sweet corn kernels and boil them in less water with salt for 3-5 minutes. Drain off the excess water if any and keep them aside. You can also steam the kernels instead. 


  2.   Now for the tempering, heat butter or ghee in a pan. Add mustard seeds . Once the seeds splutter , add the curry leaves , red chilly and urad dal. I have not added the urad dal as my son does not like it. Saute until the dal turns golden brown. 


  3. Add the grated carrot and saute for a minute or so. Now add cooked sweet corn kernels and stir fry for 1-2 minutes more.



  4. Season the sundal with salt and lemon juice. Garnish with grated coconut , mix well and put off the flame.


  5. Serve the delicious sweet corn sundal warm or on cooling.


   For more South Indian festive dishes, do check my posts on 


Pulihora- Tamarind Rice

Pineapple Kesari

Thayir Sadam / Curd Rice


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