Sweet Corn Sundal

• Pressure cook the corn cobs with a pinch of salt for 2 to 3 whistles.

• Cool and remove the kernels.

• Fry the mustard seeds till it splutters.

• Add dal, asafoetida powder and fry till the dal turns light golden brown.

• Add green chillies and curry leaves.

• Add carrot and cook for 2 minutes.

• Add the corn kernels, coconut, tomato, lemon juice and salt.

• Mix well and transfer to a serving dish.

You can also use sweet corn kernels instead of corn on the cob.