Harvest Corn Salad (Sundal)

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corn cobs with some of the husk removedAt this time of the year it is a common to see a small trailer filled with freshly picked corn. Whether it is driving home from the cottage along the back country roads or stumbling upon the farmer who has set up a roadside stall in a parking lot within the city limits; fresh corn is on offer; at its most flavourful.  The easiest and simplest way to eat it is on the cob drizzled with melted butter and salt. But with a small amount of effort it can be transformed into a new and exciting dish.

In the southern states of India such as Andhra Pradesh, Tamil Nadu and Karnataka corn is sometimes prepared as a light snack during the nine day Hindu autumn festival of Navratri (Navarathri, Garba or Dandiya Raas).  For this celebration housewives in Tamil Nadu will set up a display of dolls (or deity statues) and invite friends, family and neighbours to view the display. Each day a different sundal (pronounced ‘soon’dal) is prepared for guests to snack on while they take part in the festivities. Peanuts, chickpeas, and other assorted larger pulses are lightly spiced and garnished with grated coconut. This corn sundal can be served as a light snack or as a warm/ room temperature salad.  By adding a finely chopped tomato or mango (ripe or green) a delicious Indian style salsa is produced.

Corn kernels and spices from a corn sundal

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Harvest Corn Salad (Sundal)
Serves: 4
 
Ingredients
  • 4 corn on the cob (about 3 ½ to 4 cups of kernels)
  • ½ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds, lightly crushed
  • 1 teaspoon urad dal (if you do not have any in your pantry simply omit)
  • ½ teaspoon turmeric powder
  • ½ teaspoon cayenne powder
  • 1 branch of curry leaves (8-10 leaves), finely chopped
  • 1 tablespoon vegetable oil
  • Salt, to taste
  • 2 tablespoons sunflower seeds, toasted (optional)
  • 2 tablespoons coriander, roughly chopped (optional)
Instructions
Bring a large pot of unsalted water to boil over high heat. (I find having salt in the cooking water slightly toughens the corn kernels and lengthens the cooking time).

Husk the corn and once the water is boiling carefully add the cobs, cover and bring back to a boil. !Once it reaches the boil let it cook for about a minute or two and remove from the pot and let cool for about 5 minutes or until cool enough to handle. Cut the kernels from each cob.

In a karhai, wok, or large frying pan heat the oil over medium high heat. When the oil is hot add the mustard seeds. As the mustard seeds begin to pop add the urad dal, cumin seeds and stir fry briefly until the dal begins to brown lightly. Add the turmeric, cayenne, curry leaves and stir fry for 30 seconds. Add the corn, season with salt and continue stir frying until the corn is warm. Check the seasoning and adjust if need be.

Garnish with toasted sunflower seeds and chopped coriander.
Notes
If you feel it needs a touch of acid squeeze the juice of a lime over the mixture right at the end of the cooking.

NOTE: This originally was posted on my blog India On My Plate on August 8, 2011

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