How To Make Sweet Corn Sundal With Coriander Pesto

How To Make Sweet Corn Sundal With Coriander Pesto

Sweet corns are wealthy in sugars and one can bend over its dietary benefit when you add more components to it.

Sweet Corn Sundal With Coriander Pesto

While it is not difficult to produce a basic sundal from sweet corn, here we present an intriguing sundal recipe that has a coriander pesto dressing.

Sounds fascinating, isn’t that so? Sweet Corn Sundal with Coriander Pesto is a simple to-make recipe that you can have any time.

Elements of Sweet Corn Sundal with Coriander Pesto

500 gm whitened frozen sweet corn
1 tablespoon mustard seeds
4 curry leaves
4 tablespoon ground coconut
1 piece ginger
30 gm coriander leaves
2 tablespoon vegetable oil
1 tablespoon urad dal
1 squeeze asafoetida
3 medium green bean stew
1/2 teaspoon cumin seeds

For Dressing

100 gm coriander leaves
20 gm parmesan cheddar
3 squeezes salt
4 cloves garlic
1 teaspoon virgin olive oil
For Garnishing
4 tablespoon lemon juice
1 scramble garam masala powder

Step by step instructions to make Sweet Corn Sundal with Coriander Pesto

Stage 1

Take the whitened sweet corn, and organize in an enormous bowl.

Stage 2

Grind the wide range of various fixings including ground coconut, chillies, ginger, cumin seeds and coriander leaves without adding water and keep to the side.

Stage 3

Heat vegetable oil in the dish and temper every one of the fixings including mustard seeds, urad dal, curry leaves, lemon juice and hing.

Stage 4

Add on top of the plated sweet corn. Crease in the coriander pesto dressing tenderly. Saute a little, keeping the fire low.

Stage 5

Decorate with ground masala, and finish off with a couple of drops of lemon juice for zing alongside some slashed coriander and serve.

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