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Sweet Corn Sundal With A Twist


Apr 07, 2017

PREPARATION TIME

COOKING TIME

SERVES

4

PREPARATION LEVEL

Easy

Often prepared as an offering to Gods, you can now make this traditional south Indian dish with a Chinese-y twist.

INGREDIENTS

    1 tbsp oil
    1 tsp mustard seeds
    ½ tsp urad dal
    ½ tsp soaked chana dal
    1 tsp coriander seed powder
    1.5 cups sweet corn, steamed
    1 tsp Ching's veg fried rice masala
    ¼ cup freshly grated coconut
    Lime juice as required
    Salt to taste
    Curry Leaves
    Hing
    Coriander leaves

DIRECTIONS

1. In a kadhai, heat oil and crackle mustard seeds. Add the dals and let it cook.
2. Add curry leaves, dhania powder, hing, fried rice masala and toss.
3. Put in sweet corn and salt as required and toss on high flame for a minute.
4. Add coconut, lime juice and mix well.
5. Garnish with coriander and serve.

About Preetha SrinivasanFollow On

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Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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