Meena's Taste Mantra

Sweet Corn Sundal - A Twist! A mouthwatering delight!

Thanks to the lovely rains in Mumbai, Monsoon Special snacks is what we all love to relish. One such nature's gift is the lovely Sweet Corn which somehow has a magical connection with rains. This tastes something out of this world when its raining and you are having a hot roasted Corn on the Cob or Steamed Corn on the Cob with a dash of lemon and some chat masala. In fact any corn dish tastes awesome with the drizzle of the rain clouds!

So this evening puja Amma decided to make as Naivedhyam for dearest Ganeshji this delicious, mouth watering Sweet Corn Sundal with a twist. Normally SouthIndian style of Sundals will have freshly grated coconut, and tempering of Mustard seeds, Urad Dal, Asafoetida and Curry Leaves. Today Amma gave a Lemon and Italian Pizza Mix seasoning with the crunch of roasted White Sesame Seeds!

INGREDIENTS

1 Sweet Corn on the cob, medium size
1/4 tsp Olive Oil
To taste Salt
1 tsp Lemon Juice
1 tsp Pizza Mix | To taste
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
2 tsp White Til | Sesame Seeds, dry roasted

METHOD

Wash and shell Sweet Corn. Pressure cook for 3 whistles. Once the pressure is released, remove the cooked Sweet Corn and keep aside.
In a frying pan, heat olive oil. Add cooked Sweet Corn, salt and Italian Seasoning. Toss well.
Saute for a minute on medium flame and switch off gas.
Add lemon juice, roasted white til and half of the chopped dhania. Toss well.
Tnsfer to a serving bowl and garnish with remaining chopped coriander leaves.
As a naivedhyam or Breakfast or Tea Time snack - delicious Sweet Corn Sundal is ready!

We have used:
1. Tata Salt Lite
2. Borges Light Olive Oil
3. Snapin Pizza Mix

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.