Sundal is specially prepared during festival season in South India. It is a dry preparation of lentils or legume tempered with fresh coconut. I decided to replace legume with Sweet corns today and the addition of pomegranates made the dish look so colourful.
You can also enjoy this Sweet corn sundal as an evening snack. So, sharing the recipe with you all and hope you make it during this festive season!
Check out the recipe to make Chickpeas sundal too from my blog.
Sweet Corn Sundal
- 1 cup Sweet corn
- 1/2 cup Pomegranate seeds
- 1 Green Chilli finely chopped
- 1 tsp Mustard seeds
- 2 tbsp Grated coconut
- 1 sprig Curry leaves
- Salt to taste
- 1 tbsp Vegetable Oil
- 1/8 tsp Asafoetida
Boil sweet corn with enough water till they are cooked and soft. Drain the water and keep it ready.
Add oil in a frying pan and when its warm add mustard seeds and a pinch of asafoetida. When mustard seeds crackle, add curry leaves and green chillies. Saute on low flame for a minute.
Now add cooked boiled sweet corn and salt and mix it well. Remove from the flame and add fresh grated coconut and mix well. Add pomegranate seeds and mix well.
Serve and enjoy snacking!