Sundal which is almost like a salad almost always contains a lentil and is eaten as a mid-afternoon snack along with coffee or tea in India. American sweet corn is quite popular in India so much so every mall and movie hall has a sweet corn vendor selling steamed sweet corn kernels with a variety of spices.This recipe, however is not very big on spices. It is a basic, mildly spiced sundal recipe and sweet corn can be replaced with chickpeas, black-eyed peas or green peas. My neighbor dropped off a bowl of delicious sweet corn sundal couple of weeks back. She used fresh corn, i used frozen but the result was equally good. I took this for a potluck over the weekend and it was devoured within minutes.
1 cup sweet corn kernels ( i used frozen)
2 tablespoons grated coconut
2 Thai green chilies
1 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon split black gram/urad dal
1/2 teaspoon Bengal gram/channa dal
1/4 teaspoon powdered asafetida
4-5 curry leaves
1 dried red chili
1. Place corn in a microwave safe bowl along with 2 tablespoons of water and cook for 5 minutes. Drain and set aside.
2. Place coconut and green chilies in the food processor and pulse for few seconds until coarse.
3. Heat oil in a pan. When oil is hot, add mustard seeds and let it splutter.
3. Add black gram and Bengal gram and let it cook till the lentils turn red.
4. Add powdered asafetida, curry leaves and dried red chili, cook for a minute.
5. Add coconut-green chili mixture and cook for 2 minutes, stirring constantly.
6. Add steamed sweet corn and salt, mix well. Serve warm immediately.
7. If you plan to serve this later, follow till step 5 and mix corn and salt just before serving. This will prevent the corn from releasing water and making the salad soggy.