4.7 from 9 votes
Sweet Corn Sundal
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 3
Calories: 155 kcal
Course:
Side Dish , Snacks
Cuisine:
Indian
Ingredients
- 2 cups sweet corn kernels - steamed
- 1 tablespoon oil - sunflower oil or any neutral flavored oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split and husked black gram)
- 1 to 2 dry red chilies - seeds removed
- 1 green chili - chopped
- 1 pinch asafoetida (hing)
- 7 to 8 curry leaves
- 4 tablespoons fresh coconut
- salt as required
Instructions
Boiling Corn
- 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.
Cup of Yum
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.
- The recipe can be scaled accordingly.
Nutrition Information
Calories
155kcal
(8%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
602mg
(25%)
Potassium
151mg
(4%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
133IU
(3%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
28mg
Vitamin B6
1mg
Vitamin C
51mg
(57%)
Vitamin E
2mg
Vitamin K
1µg
Calcium
17mg
(2%)
Vitamin B9 (Folate)
307µg
Iron
1mg
(6%)
Magnesium
18mg
Phosphorus
58mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 155
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 602mg | 25% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 133IU | 3% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 28mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 51mg | 57% |
| Vitamin E | 2mg | |
| Vitamin K | 1µg | |
| Calcium | 17mg | 2% |
| Vitamin B9 (Folate) | 307µg | |
| Iron | 1mg | 6% |
| Magnesium | 18mg | 5% |
| Phosphorus | 58mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.