SWEETCORN SUNDAL |SWEET CORN USLI RECIPE
Steps:
- Heat water in a steamer and steam sweetcorns for about 8-10 minutes.
- In a pan , heat 1 Tbsp of oil . Add mustard seeds and allow it to splutter.
- Now add in cumin seeds/ jeera seeds and split urad dal , allow it to change colour.
- Add chopped green chilies , 1 sprig curry leaves , and 2-3 broken dry red chilies. Also add in 1/4 Tsp of Hing / asafoetida , mix well everything and Saute for 2-3 minutes.
- Now add in steamed sweet corns and stir well everything.
- Add salt as per taste and mix well everything.
- Add in grated fresh coconut , mix well everything on high heat and turn off the stove.
- Garnish with coriander leaves and squeeze in fresh lime juice , mix well and serve.
Nutrition Facts : Calories 126 kcal, ServingSize 1 serving
VERMICELLI SWEET CORN USLI
This is a take on vermicelli usli, also known as upma - an ideal South Indian breakfast, savory and satisfying, full of vegetables and delicate fried noodles, and seasoned with coconut and cashews. Though commonly made with carrots and peas, you can toss in whatever vegetables you have on hand. In summer, fresh corn adds plenty of crunch and sweetness, and the dish works for lunch and dinner, just as it is.
Provided by Tejal Rao
Categories breakfast, brunch, lunch, noodles, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon coconut oil in a medium pot with a fitted lid over medium heat. If the noodles are on the long side, break them up into roughly bite-size pieces. Add them to the pot, and use a wooden spoon to keep them moving so they get lightly toasted, about 2 minutes. Scrape into a bowl.
- In the same pot, heat the remaining tablespoon oil over medium and fry the mustard seeds. When they pop, add the urad dal (if using), the onion, curry leaves, chile and salt. When the onion is completely softened, but not yet browned, add 1 cup water.
- As soon as the water comes to a boil, add the toasted noodles, corn kernels, cashews, cilantro and coconut; stir well. Cover, and cook on low for 5 minutes, then turn off the heat, and let it rest for another 5 minutes.
- Season to taste with salt and lime juice, then garnish with extra coconut and cilantro, and serve warm or at room temperature.
SWEET CORN PUDDING
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Butter a glass 12 by 10-inch baking dish and set aside
- In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.
SWEETCORN SALSA
This vivid vegetarian accompaniment can be thrown together quickly- the fresh corn works perfectly with the jalapeño, coriander, lime and feta
Provided by Good Food team
Categories Side dish
Time 20m
Number Of Ingredients 9
Steps:
- Boil the corn for about 5 mins or until tender. Run under cold water and drain thoroughly. Cut the corn off the cob and put in a large serving bowl.
- Add the tomatoes, onion, red pepper, avocado, jalapeño pepper, coriander, lime juice and seasoning, and mix well. Crumble over the feta to serve.
Nutrition Facts : Calories 227 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
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