This Sweet Corn Sundal has steamed sweet corn kernels that are tempered with a handful of spices and finished with a generous sprinkle of fresh coconut. Easy, gets cooked quickly, tasty and vegan as well.
Firstly steam or boil 2 medium sized corn cobs in a stovetop pressure cooker, instant pot or pan. If using stovetop pressure cooker, then add enough water covering the corn cobs. Pressure cook for 4 to 5 whistles. Let the pressure drops naturally in the cooker. Then only open the lid. Remove the cooked corn cobs using tongs and place them on a plate to cool.
Once cooled, slice of the corn kernels carefully from the corn cob. You will need 2 cups of corn kernels.
Making sweet corn sundal
Heat a pan and add oil. When the oil becomes hot, lower the flame. Then add the mustard seeds and urad dal.
Stir and mix well. Let the mustard seeds crackle and the urad dal turn golden. Ensure that the urad dal does not burn.
Next add the green chilies, dry red chilies, curry leaves, asafoetida. Mix very well.
Add the steamed corn kernels. Season with salt. Mix again very well.
Saute for 2 to 3 minutes on a low heat. Turn off the heat and add grated fresh coconut. Mix very well.
Serve Corn Sundal. If you prefer you can garnish with some coriander leaves.
Notes
If making the corn sundal for deities, use fresh corn on the cobs and cook them.
I have added both dry red chilli and green chilli in the recipe. But feel free to add only, either red chilli or green chilli. You can also skip the chillies and add about ¼ teaspoon of ground black pepper instead.