Sweet Corn Sundal brings together the natural sweetness of corn with traditional South Indian flavors. This colorful dish is one of my go-to recipes when I want something healthy but satisfying. The combination of tender corn kernels, fresh coconut, and aromatic spices creates a snack that’s both nutritious and delicious. I love how the mustard seeds pop in the hot oil, filling my kitchen with that wonderful aroma. It’s the kind of recipe that makes cooking feel joyful and effortless.
About the Recipe
This Sweet Corn Sundal recipe deserves a spot in your regular cooking rotation. It’s incredibly versatile – you can enjoy it as a light breakfast, afternoon snack, or even a side dish with dinner. The recipe uses simple ingredients that you probably already have in your kitchen. What makes this dish special is how it transforms ordinary corn into something extraordinary. The fresh coconut adds richness, while the green chilies give just the right amount of heat. It’s comfort food that happens to be healthy too.
Why You’ll Love This Recipe
This Sweet Corn Sundal will win you over for so many reasons. First, it comes together in just 20 minutes, making it perfect for busy days. The texture is without a doubt delightful – you get the crunch from the corn, the softness of coconut, and little pops of flavor from the mustard seeds. The colors are beautiful too, especially if you add the optional carrots and cherry tomatoes. Kids love the mild sweetness, while adults appreciate the subtle spice blend. Plus, it’s naturally gluten-free and vegetarian. I’ve served this at parties and everyone always asks for the recipe. It’s one of those dishes that tastes much more complicated than it actually is to make.
image via chefandherkitchen
Cooking Tips
Don’t overcook the corn – it should stay slightly firm and not mushy. When you’re frying the mustard seeds, listen for the popping sound. That’s when you know they’re ready. Fresh coconut works best, but you can use frozen if that’s what you have. Make sure to add the lemon juice at the end to keep its bright flavor. If you like more heat, keep some seeds in the green chilies.
Serving and Storing Suggestions
This recipe serves 4 people as a snack or 2 as a light meal. Total time is about 20 minutes, including prep. Serve it warm for the best taste and texture. You can store leftovers in the fridge for up to 2 days, but it tastes best fresh. If reheating, just warm it gently in a pan with a splash of oil to bring back the flavors.
Similar Recipes
- Chickpea Sundal
- Peanut Sundal
- Mixed Vegetable Sundal
- Black Chana Sundal
- Green Peas Sundal
Nutrient Benefits
Sweet corn provides fiber, vitamins, and natural energy. Coconut adds healthy fats that help your body absorb nutrients better. The curry leaves and mustard seeds offer antioxidants and aid digestion. Green chilies boost your metabolism and provide vitamin C. This dish gives you plant-based protein and keeps you satisfied without feeling heavy. It’s a smart choice when you want something nutritious that doesn’t taste like health food.
Sweet Corn Sundal
Ingredients
- 4 Sweet Corn Cobs cut into two
- 1/2 cup Coconut grated
- 7 to 8 Green Chillies halved and slit lengthwise
- 2 tsp Oil
- few Curry Leaves chopped
- 1 tsp Mustard Seeds
- 2 tsp Urad Dal
- 1 tsp Lemon Juice
- 1/4 tsp Asafoetida Powder
- Salt as per taste
Optional:
- 2 Carrot peeled, grated
- 2 Cherry Tomato finely chopped
Instructions
- Pressure cook the corn cobs with a pinch of salt for 2 to 3 whistles.
- Cool and remove the kernels.
- Heat oil in a pan.
- Fry the mustard seeds till it splutters.
- Add dal, asafoetida powder and fry till the dal turns light golden brown.
- Add green chillies and curry leaves.
- Stir to mix well.
- Add carrot and cook for 2 minutes.
- Add the corn kernels, coconut, tomato, lemon juice and salt.
- Mix well and transfer to a serving dish.
- Serve at once.
Notes
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Frequently Asked Questions
Can I use frozen corn instead of fresh corn cobs?
Yes, frozen corn works perfectly fine. Just thaw it first and skip the pressure cooking step. You might need to cook it for 2-3 minutes in the pan to warm it through. Canned corn also works, but drain and rinse it well before using.
What if I don’t have a pressure cooker for the corn?
You can boil the corn cobs in a regular pot with salted water for 10-15 minutes until tender. You can also use the microwave – wrap the cobs in damp paper towels and cook for 3-4 minutes per cob.
How can I make this dish less spicy for kids?
Remove the seeds from the green chilies or use fewer chilies. You can also add a pinch of sugar to balance the heat. The coconut naturally helps cool down spicy flavors too.
Can I prepare this dish ahead of time?
It’s best served fresh, but you can prep the ingredients ahead. Cook the corn and cut the vegetables earlier in the day. The actual cooking only takes 10 minutes, so it’s easy to make when you’re ready to eat.
