Corn Sundal Recipe

Name: Corn Sundal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears of corn on the cob; 1/4 teaspoon turmeric; 1/2 cup Finely diced shallots or the white part of scallions; 1 tablespoon Canola oil; 1 teaspoon mustard seeds; 1/4 teaspoon asafetida; 1/4 teaspoon Paprika; 1 sprig curry leaves; Salt to taste; Juice of 1/2 a lemon; 1-2 small green chillies cut into small pieces

Servings: persons

2 ears of corn on the cob
1/4 teaspoon turmeric
1/2 cup Finely diced shallots or the white part of scallions
1 tablespoon Canola oil
1 teaspoon mustard seeds
1/4 teaspoon asafetida
1/4 teaspoon Paprika
1 sprig curry leaves
Salt to taste
Juice of 1/2 a lemon
1-2 small green chillies cut into small pieces

1
Boil the corn cobs in salted water adding turmeric to impart color.
2
Remove from the water, allow to cool & remove the kernels off from the cob.
3
heat oil in a skillet and add the mustard seeds, when they sputter, add the shallots, green chiles, torn curry leaves and asafetida. Saute till the shallots turn translucent.
4
Add the boiled corn, paprika & any extra salt as required, stir to combine. Lower heat, cover and simmer for about 5-7 minutes to allow the flavors to combine.
5
Transfer to a serving dish, drizzle with lemon juice & serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ears of corn on the cob, 1/4 teaspoon turmeric, 1/2 cup Finely diced shallots or the white part of scallions, 1 tablespoon Canola oil, and more.

Yes, Corn Sundal falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Sundal

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