As I have been sharing few sundal recipes, inspite of Navarathiri, this is one more to that list. I heard of this Corn Sundal through one of my friend, usually my kids love corn and they eat it once steamed or roasted in fire. As it was my first time, I have been wondering whether it would taste good and so I thought preparing with little quantity.
It was delicious and was finished in minutes by my kids. I would say it as “Kids friendly”. Give a try and enjoy your Navarathiri. Let us move on to the recipe…
Do Check out my other sundal recipes in this link: https://madraasi.com/recipes/snacks/.
- Sweet corn / Cholam – 1 no
- Mustard seeds – ¼ tsp
- Split Black gram – ¼ tsp
- Curry leaves – a sprig
- Red chilies – 3 nos
- Oil – 2 tsp
- Salt to taste
- Peel out the feather and thread from the corn, cut it to two halves and pressure-cook in water for 4 whistles.
- Remove the lid, when the pressure subsides.
- Drain the water, peel out the corn from corn stalk.
- Heat oil in a kadhai, add in the mustard seeds, split black gram, red chilies and curry leaves, wait until they crackle.
- Add in the peeled corns, sprinkle salt and cook for a min.
- Add in the grated coconut and cook until the raw smell goes off or until the coconut starts turning golden brown.
- Remove from fire and transfer to a bowl.
Serve hot. This goes out well as a tea-time snack or as an offering to god and later can be served for the guests.
Note: I have used fresh corn, you can also use frozen corn.