Friday, 27 September 2013

Corn Sundal recipe – M.M. Mithaiwala

2 cups sweet corn kernels
2 green chillies, very finely sliced
juice of 1/2 a lemon
1 tbsp oil
few curry leaves
1/2 tsp minced ginger
a pinch of Asafoetida (hing)
1/2 tsp mustard seeds
salt - to taste

  • Cook fresh Sweet corn until soft.  (If you’re using frozen corn, pressure cook for 3 to 4 whistles and cook them tender).
  • Remove the cooked corn kernels in a plate and set aside.
  •  Heat oil in a deep skillet or wok in medium flame.
  •  When hot, season with mustard seeds, cumin and urad dal.
  •  Once the splattering subsides, quickly add the red chili, along with curry leaves and hing.
  •  Sauté it for a minute. 
  • Now add cooked corn.Mix well gently to combine all of the ingredients and let cook for 2 minutes. 
  • Lastly add the lime juice, grated coconut and season with salt and pepper. 
  • Mix well and transfer to a serving bowl.
  •  Sprinkle with fresh cilantro leaves and serve warm.

 Recipe source: Tasty Appetite
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