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
- 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
Take the blanched sweet corn, and arrange in a large bowl.
Grind all the other ingredients including grated coconut, chillies, ginger, cumin seeds and coriander leaves without adding water and keep aside.
Heat vegetable oil in the pan and temper all the ingredients including mustard seeds, urad dal, curry leaves, lemon juice and hing.
Add on top of the plated sweet corn. Fold in the coriander pesto dressing gently. Saute a bit, keeping the flame low.
Garnish with ground masala, and top off with a few drops of lemon juice for zest along with some chopped coriander and serve.