Sweet Corn Sundal with Coriander Pesto

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Sweet corns are rich in carbohydrates and one can double up its nutritional value when you add more elements to it. While it is easy to churn out a simple sundal from sweet corn, here we present an interesting sundal recipe that has a coriander pesto dressing. Sounds interesting, right? Sweet Corn Sundal with Coriander Pesto is an easy-to-make recipe that you can have any time of the day.

Total Time:30m          Prep Time:10m           Calories: 294          Servings:4

Ingredients:
  • 500 gm blanched frozen sweet corn
  • 1 tablespoon mustard seeds
  • 4 curry leaves
  • 4 tablespoon grated coconut
  • 1 piece ginger
  • 30 gm coriander leaves
  • 4 cloves garlic
  • 1 teaspoon virgin olive oil
  • 4 tablespoon lemon juice
  • 2 tablespoon vegetable oil
  • 1 tablespoon urad dal
  • 1 pinch asafoetida
  • 3 medium green chilli
  • 1/2 teaspoon cumin seeds
  • 100 gm coriander leaves
  • 20 gm parmesan cheese
  • 3 pinches salt
  • 1 dash garam masala powder
How to make Sweet Corn Sundal with Coriander Pesto

Step 1
Take the blanched sweet corn, and arrange in a large bowl.

Step 2
Grind all the other ingredients including grated coconut, chillies, ginger, cumin seeds and coriander leaves without adding water and keep aside.

Step 3
Heat vegetable oil in the pan and temper all the ingredients including mustard seeds, urad dal, curry leaves, lemon juice and hing.

Step 4
Add on top of the plated sweet corn. Fold in the coriander pesto dressing gently. Saute a bit, keeping the flame low.

Step 5
Garnish with ground masala, and top off with a few drops of lemon juice for zest along with some chopped coriander and serve.

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