Sweet corn sundal

Sundal reminds me of Navaratri. Navaratri reminds me of my childhood. My childhood obviously reminds me of my friends & neighbours (all the nice & nosy aunties). Where am I heading with all this? Well, the rest of this story will make a lot of sense to those of you who know about golu & the elaborate socialising activities that go along with it :).  For those of you who don’t know about golu, read up here. In the building I lived, a lot of moms were stay-at-home but my mom wasn’t one of them. I remember vividly as to how she would soak a pulse in order to make sundal in the evening & how she would rush home late evening, make the sundal (and a sweet if possible), freshen up by which time the socializing crowd for that evening would start arriving. What was my task in this for a long time – invite aunties home & be presentable when those aunties come home! Easy peasy right and I was very happy with this until I realised how my mom was actually struggling to keep up with the festivities apart from juggling her usual life of working & taking care of us. That’s when I started helping her in small ways that I could aka I ended up making sundal whenever I could. As trivial as that sounds today when I am 31, it was quite a bit of chore for a pre-teen. I remember my mom being happy & proud of me. I also remember my dad showering praises of how good my sundals were each day (even if on a certain day, I screwed up the sundal, my dad was still all praises :). He was my no 1 fan of my cooking). Now that I think about it, I think I was a better as a kid than I am now as an adult :). Anywho, sundals hold a special place in my heart and I love almost any sundal. Sweet corn sundal isn’t a typical kinds but I wanted to try it out yesterday when my MIL had boiled sweet corn & kept it for me. I absolutely didn’t regret my decision at all. The sundal was so so good. The green chilli spice cutting through the natural slight sweetness & juiciness of the sweet corn & the flavour added by the coriander leaves & coconut – aaaahhhh. Yummy this was. This is surely going to be on my list of sundals for this year’s Navaratri!

  • 1 cup boiled sweet corn
  • 1/2 tsp mustard seeds
  • 1 tsp whole urad dal
  • 1/8 tsp asafodita
  • 1/8 tsp turmeric powder
  • 1 no green chilli (finely chopped)
  • 3 tbsp shredded coconut
  • 1 tsp refined oil
  • a handful fresh coriander leaves
  1. In a pan/ kadai, heat some oil & add mustard seeds. 

  2. Once the mustard seeds start to splutter, add urad dal. 

  3. Once the urad dal starts to brown, add asafodita, turmeric powder & green chilli. Saute for a few seconds. 

  4. Now add the boiled corn & some salt. Mix well. 

  5. Finally, add shredded coconut & fresh coriander leaves. Toss & turn off the heat. 

  6. Serve warm.

Recipe Notes
  1. You can use frozen sweet corn instead of fresh. In that case, thaw the sweet corn as per package instructions. 
  2. You can use regular ural dal if you don't have the whole urad dal. 
  3. Adding coriander leaves adds to the freshness. You can skip this if you don't have some on hand. 

Stepwise pictures

In a pan/ kadai, heat some oil & add some mustard seeds. Once they start to splutter, add urad dal.

Once the urad dal browns, throw in the asafodita, turmeric powder & finely chopped green chillies.

Throw in the boiled sweet corn, some salt & mix well.

Toss in the shredded coconut & give it a mix.


Toss in finely chopped fresh coriander leaves.

Toss everything together & turn off the heat.

Sweet corn sundal ready :).

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