Sweet corn sundal without coconut – a quick Navratri sundal recipe. This is a delicious and healthy spiced sweet corn salad that is served as a snack that even kids will love. In South Indian homes, Navratri is celebrated by displaying golu. Golu is basically an arrangement of dolls representing dieties as well as everyday scenes. Different sundal varieties are prepared during the nine days of the festivities.
Sundal is usually prepared with lentils or legumes. While lentils need to be soaked as a preparation step, this sweet corn sundal is very quick. You need to just boil the sweet corn kernels and temper it with few spices. I have not used coconut in this sundal. I have added grated carrots to this sundal. This is a delicious snack that kids will love to eat.
Sweet corn sundal is a very healthy recipe. The tempering gives a nice flavor to the sweet corn and the carrots make it healthier. Lets move on to the easy recipe for sweet corn sundal without coconut.
How to make Sweet Corn Sundal step by step
- Pressure cook the sweet corn kernels and set aside. Heat oil in a pan. Add mustard seeds. When they splutter, add urad dal and dry red chillies. Fry till dal turns brown. Then add curry leaves and fry for a couple of seconds.
- Add the cooked sweet corn kernels.
- Add salt and mix well. Cook on a low flame for 2 minutes.
- Add grated carrots.
- Mix well and stir on high flame for a minute. Remove from heat. Sweet corn sundal without coconut is ready to be served.
Easy Sweet Corn Sundal Recipe
Sweet Corn Sundal (without Coconut) recipe
- 2 cups sweet corn kernels (fresh / frozen)
- 1/4 cup grated carrots
- 1/2 tsp mustard seeds
- 1/2 tsp split urad dal (without skin) / ulutham paruppu
- A sprig of curry leaves
- 2 dry red chillies, broken
- 1 tsp oil
- Salt to taste
- Remove the husk from the sweet corn cob and all the silk around the corn kernels. Then remove the sweet corn kernels.
- Pressure cook the sweet corn kernels in 1 cup water for 3-4 whistles on high flame. Once the pressure settles down by itself, drain the water from the sweet corn kernels.
- Grate or shred the carrots.
- Heat oil in a pan. Add mustard seeds. When mustard seeds splutter, add the urad dal and dry red chillies. Fry till dal turns brown.
- Then add the curry leaves. After a couple of seconds, add the cooked sweet corn kernels. Add salt. Mix well. Cook for 2 minutes on a low flame.
- Finally add the grated carrots. Stir fry on high flame for a minute. Remove from heat.
- Sweet corn sundal without coconut is ready to be served.
- You can alternatively pressure cook the whole corn cobs in enough water in the pressure cooker or boil them in enough water till they turn soft. Then you can remove the sweet corn kernels once they cool down.
- If using frozen sweet corn kernels, you need to bring water to a boil in a pot. Add the sweet corn kernels and boil it for 5-6 minutes.
- Do not boil the sweet corn kernels with salt as they can may toughen up.