Sweet Corn Sundal

Sweet corn sundal with step by step photos. A sundal recipe is one of the most apt dishes during Ganesh Chaturthi and Navratri festivals, though it can be made as a quick fix on regular days as well. These are basically a dry preparation of a variety of legumes, a special from South India. This is a Sweet Corn Sundal, wherein steamed sweet corn is tempered with a handful of spices and finished with a generous sprinkle of fresh coconut. Easy, gets cooked in 5 minutes, tasty and vegan as well.

Usually I prepare sundals to go as a side dish or snack. Sundals can be made with legumes like chana dal, moong dal, kidney beans, chickpeas, black eyed peas, green peas etc. Nuts like peanuts can also be used to make sundal.

In case you are looking for more sundal varieties, these are some that I have shared here:

1. Black chickpeas sundal
2. Red kidney beans sundal recipe
3. Channa sundal (white chickpeas sundal)
4. Pattani sundal (green peas sundal)
5. Kadalai paruppu sundal (chana dal sundal)

A classic sundal is made without the use of onion and garlic, has satvik ingredients and can be cooked really quickly. Hence, it is a preferred choice of the dish in the fasting or vrat season during religious festivals like Navratri (In South India), Ganesh Chaturthi and more.

To prepare Sweet Corn Sundal, you will need steamed corn. And this is the only element that takes about 15 minutes. Keep this in place and finish off with your dish in flat 5 minutes.

If preparing for family, then you can use tinned corn. The dish is equally good with it. Here I have used fresh sweet corn. Steamed it and then sliced off the kernels. Just like all other sundals, this one made with corn is also a great mid-day snack or a side dish in your meals.

How to make Sweet Corn Sundal

1. Firstly steam or boil 2 medium sized corn cobs in a stovetop pressure cooker or pan or Instant poot.

If using pressure cooker, then add enough water covering the corn cobs. Pressure cook for 4 to 5 whistles. Once cooled, slice of the corn kernels from the corn cob. You will need 2 cups of corn kernels.

2. Heat a pan and oil on medium flame. When the oil becomes medium-hot, lower the flame. Then add 1 teaspoon mustard seeds (rai) and 1 teaspoon urad dal (split and husked black gram).

3. Stir well. Let the mustard seeds crackle and the urad dal turn golden. Do take care so that the urad dal does not burn.

4. Then add 1 green chili (chopped), 1 to 2 dry red chilies, 7 to 8 curry leaves (kadi patta) and 1 pinch of asafoetida (hing). Mix very well.

5. Add the steamed corn kernels.

6. Season with salt as per taste. Mix again very well.

7. Saute for 2 to 3 minutes on a low flame.

8. Switch off the flame and add grated fresh coconut. Stir again and mix very well.

9. Serve corn sundal. if you want you can garnish with some coriander leaves while serving.

For more Sweet corn recipes on blog are:

• Corn chaat
• Corn tikki
• Masala corn
• Corn salad
• Sweet corn soup

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Sweet Corn Sundal post from the archives first published in March 2017 has been republished and updated on January 2022.