Sundal Sweet Corn

🔥 Prep

• Rinse 250 g sweet corn under cold water and pat dry.
• If using frozen corn, thaw completely before use.
• Measure 2 tbsp grated coconut and set aside.
• Finely chop the 1 green chilli (remove seeds if less heat desired).
• Rinse 10 curry leaves and pat dry.
• Measure 1 tsp mustard seeds, 0.75 tsp salt, and 1 tsp oil into small bowls.

🔥 Cook

• 1. Place the prepared sweet corn in a steamer basket and steam over medium heat for 8-10 minutes until the kernels are tender but still crisp.
• 2. While the corn steams, heat 1 tsp oil in a wide skillet over medium heat until shimmering.
• 3. Add the measured 1 tsp mustard seeds to the hot oil and cook for approximately 15 seconds until they start to pop and sputter.
• 4. Immediately add the chopped green chilli and 10 curry leaves to the skillet; sauté for 30 seconds until fragrant, taking care not to burn the leaves.
• 5. Sprinkle the 0.75 tsp salt over the tempering and stir briefly to combine.
• 6. Transfer the steamed sweet corn to the skillet with the tempering; increase heat to medium-high and toss the corn for 2 minutes to coat evenly with the spices.
• 7. Add the 2 tbsp grated coconut to the skillet and continue to toss for another 1 minute until the coconut is lightly warmed and adheres to the corn.
• 8. Remove the skillet from heat; give the sundal a final toss and check seasoning, adding a pinch more salt if needed.

🔥 Serve

• Transfer the Sundal Sweet Corn to a serving bowl and garnish with an extra sprinkle of grated coconut if desired.
• Serve warm as a healthy snack or alongside steamed rice and sambar for a complete South Indian meal.
• Pair with a glass of buttermilk or fresh coconut water for a refreshing combo.