Sweet corn sundal recipe, for Navratri festival made using readily available corn kernel pack that will be loved by the kids very much. A totally different taste to the regular sundal varieties that we make during Navrathri for distributing to guests.
Its sweet, salty and tangy all at the same time that every mouthful is a delight. This sweet corn sundal can be made in a jiffy as there is no need for soaking and cooking for longer time as we cook the lentils while making other lentil based sundal varieties.
In case, if you happen to get a lot of guests visiting you on navrathri days and if you happen to run out of prasadams, you can make this in under 10 mins if you happen to have a pack of frozen corn kernels in the freezer. Sweet corn sundal recipe is after all one of the most easiest of sundals that you can make for Navratri.
Not only do I make this during navrathri but also during regular days to pack in my kids snacks box to school or to enjoy it as an after school snack.
Our Favorite Video:
If you do not happen to get fresh corn kernels, you can also get dry corn that is available at shops. Those dry kernels are mostly used for grinding into flour. I use it for making sathumaavu (multigrain porridge flour).
If using those dry corn kernels, then all you have to do is soak them in water for 3-4 hours and pressure cook for 3-4 whistles before following the instructions.
Are you running out of time, no problem, just use hot water for soaking and soak in the hotpack and you can have your soaked corn kernels ready to use in 1 hour.
Sweet Corn Sundal Recipe
- Sweet Corn Kernels – 1 pack or 200 gms
- Green chili – 2
- Whole dry red chili – 1
- Mustard seeds – 1/2 tsp
- Fresh grated coconut – 3 tbsp
- Curry leaves – 1 sprig
- Lemon juice – 1/2 tsp
- Salt – to taste
- Oil – 1/2 tsp
- Wash the sweet corn kernels thoroughly under running water and drain completely.
- Place the kernels in a microwave safe bowl and microwave at high for 1 to 1+1/2 mins till its soft and cooked.
- Take it out and let it rest for a few minutes.
- Heat a pan with oil. Add mustard seeds and let it splutter. Add broken whole dry red chili, chopped green chilies and curry leaves and cook for 1/2 min.
- Add cooked corn kernels, fresh grated coconut, salt and toss well for all the ingredients to mix together. Take the pan off stove.
- Add lemon juice and toss well once again.
- Serve hot or warm.
Add lemon juice only after switching off the stove else it will give a bitter taste to the sundal.