Another Navratri sundal recipe. This one came about serendipitously. I actually wanted to make something sweet that day but became late to make the offering so thought of making something with sweet corn. I made it like any sundal, but changed it up a bit. It also makes a very healthy salad or as a side for your main meal. S loved it so much that he made me make it again the next day.

Sweet Corn Sundal

Ingredients:

• 2 cups frozen sweet corn
• 1 tsp mustard seeds
• 1/2 tsp broken urad dal
• 1/2 tsp white sesame seeds
• 1/4 cup grated coconut
• 1/8 tsp asafoetida powder
• 3-4 curry leaves
• 1 tsp green chilli paste
• 1 tsp lemon juice
• 1 tbsp oil
• Salt to taste

Method:

• Boil the sweet corn in a microwave for 5-10 minutes seasoned with some salt until the corn is soft and cooked.
• Heat the oil in a pan and when it warms up, add the mustard seeds and let it crackle. Then add the urad dal and sesame seeds and stir for a while till the urad dal turns a golden brown colour and the sesame seeds start to pop. Don’t let them turn black.
• Add the asafoetida and curry leaves and let the curry leaves become crisp.
• Now add the green chilli paste and stir for a few minutes. Then pour in the cooked corn and let it stir for 2-3 minutes.
• Check for seasoning at this point. If you are making this as an offering, then no tasting, please.
• Drizzle the lemon juice and the grated coconut and switch off the flame.
• Serve hot as a side dish or cold as a salad.