Sweet Corn & Avarakkai Sundal

Name: Sweet Corn & Avarakkai Sundal
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1 cup Corn (1 cup Sweet corn); 1 cup Lilva Beans (1 cup Avarekalu / Lilva Beans); ½ cup Coconut (1/2 cup Fresh coconut grated); 1 tbsp Cumin Powder (1 tablespoon Cumin powder (Jeera)); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp Asafoetida (1/2 teaspoon Asafoetida (hing)); 2 pieces Green Chili (2 Green Chillies finely chopped); 2 pieces Red Chili (2 Dry Red Chilli); 4 pieces Curry leaves (4 or 5 Curry leaves roughly torn — up to 5); 0 pieces Table Salt (Salt for taste); 0 pieces Vegetable Oil (Oil)

A South Indian Tamil Nadu snack of pressure-cooked lilva beans and sweet corn tempered with mustard seeds, asafoetida, and curry leaves, finished with grated coconut and cumin powder.

25 minIndian

Servings4

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Steps

1Pressure cook the avarekalu beans with water about an inch, sprinkle some salt and cook for just 1 whistle. Switch off the heat.
2Allow the pressure to release naturally and drain all the water. Keep the avarekalu aside.
3Heat a heavy bottomed pan/kadhai with oil, add mustard seeds and allow the seed to splutter for few seconds.
4Once it splutters, add curry leaves, dry red chilli, asafoetida and allow the curry leaves to crisp up.
5Then add the cooked beans, sweet corn and toss for about 10 minutes.
6Finally, add the grated coconut and cumin powder, salt for taste. Toss well and serve.