Tuesday, 30 September 2014

Sweet Corn Sundal (இனிப்பு சோள சுண்டல்)


‘Navarathri’ (நவராத்திரி) festivities were usually grand in our town Shiva temple (சிவன் கோயில்) belonging to the late Pandya period. The presiding deity ‘Lokanayaki’ (லோகநாயகி) would be decorated in different incarnations of Shakthi each day, such as Lakshmi (லக்ஷ்மி), Saraswathi (சரஸ்வதி) and Durga (துர்கா). Different ‘alankaras’ (அலங்காரம்) of the deity were feast to the eyes. We would visit the temple to get the ‘darshan’ (தரிசனம்) of the presiding Goddess as well as to see the large temple ‘kolu’ (கொலு)!

Each Brahmin Street (அக்ரஹாரம்) also had a temple at one end, and special poojas were conducted in these small temples during ‘Navarathri’. Visiting street temple for evening prayers (சாயரட்சை) was a norm. Everyday, the preist would distribute the sundal offering (சுண்டல்) to all of us. Those days, festivals served the pupose of socialization, expression of individual talents and celebration of simple joys of life. However, with changing time, the way we celebrate our festivals also change! In line with this spirit, let us see how to make sundal with sweet corn! 

Ingredients:
Sweet corn kernels – 1 tumbler or 200ml
Salt – to taste
Coconut – grated, 2 tablespoons
Green chilli – small, 1 no, chopped
Butter – 2 teaspoons
Mustard seeds – 1 teaspoon
Pepper powder – 2 generous pinches
Curry leaves – a few

Sweet Corn Sundal (இனிப்பு சோள சுண்டல்)
Method: Mix corn kernels with required salt. Place corn kernels in a vessel and steam for 5-10 minutes in a pressure cooker. Once ready, remove from the cooker and allow it to cool. Drain excess water and keep aside.

Heat butter in a kadai, add mustard seeds and when they start to sputter, add the steamed corn, green chilli, pepper powder and coconut gratings. Sauté for a minute and garnish with curry leaves. Serve hot. 

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