You know there is just that one recipe that you have and you really want to try it out, but there is never a right time to try it out???
That is this corn sundal, there just isn’t a right time to try it out.
I finally took the plunge and decided to try it out with the a nice pot of potatoe curry and roti.
At first my dad was like corn and my mum looked at it funny but after the first taste they were hooked.
This dish does not look strong, but don’t let looks fool you, my tongue was on fire after the first bite, it was glass after glass of water.
It’s an extremely easy dish to make , the only problem I encountered was firstly I forgot the curry leaves at work in the fridge and when I phoned to ask where I had left it, my colleague told me she saw it, but didn’t think I would need it the same day… hello hello hello… earth to human being please sister, why would I crawl cat like in the office garden to pinch some curry leaves and then just leave them sitting on my desk??? To grow????
Secondly I kept being distracted and burning the dry chillies like there was no tomorrow, who knew dry chillies burnt so quickly man oh man.
I loved this dish, well I love anything with corn in it.
- 1 x can corn, drained and rinsed.
- 2 x Tbsp desiccated coconut.
- 1 x tbsp. oil.
- 1 x tsp mustard seeds.
- ½ x tsp urad dhal.
- 1 x dried chillie, finel chopped.
- Salt and pepper to taste
- Curry leaves, optional.
- In a bowl, mix the corn, the coconut and the seasoning together.
- In a pan, bring the oil to the heat.
- Add the mustard seeds and allow them to start popping.
- Add the urad dhal and fry till golden brown.
- Add the curry leaves and dry chillies and fry till the chillies are golden brown.
- Pour this mixture of the corn and give it a good toss to coat everything.