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
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In a pan/ kadai, heat some oil & add mustard seeds.
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Once the mustard seeds start to splutter, add urad dal.
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Once the urad dal starts to brown, add asafodita, turmeric powder & green chilli. Saute for a few seconds.
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Now add the boiled corn & some salt. Mix well.
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Finally, add shredded coconut & fresh coriander leaves. Toss & turn off the heat.
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Serve warm.
- You can use frozen sweet corn instead of fresh. In that case, thaw the sweet corn as per package instructions.
- You can use regular ural dal if you don't have the whole urad dal.
- 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 :).
