Navarathri Special: Green Peas & Sweetcorn Sundal, No Soaking Required, Step by Step

Day 6 of Navarathri – straying off the beaten path with a fresh green peas and sweetcorn sundal ! 

This sundal is not traditional in the strict sense of the term. I forgot to soak peanuts for making sundal today (second time this week, what does that say about me?), so I was looking to make something without soaking. I had a bag of freshly shelled green peas sitting in the fridge, and some sweetcorn. I decided to combine both and make a sundal 🙂 The preparation and tempering is slightly different from other sundals, in that it involves some dry grinding of ingredients. However, this is really quick and gets done in under 10 mins. Without any soaking too – so that’s great for me, and I hope for you as well!



  • Fresh green peas and sweetcorn – 1/2 cup each (I used much lesser sweetcorn to peas, I had only that much left)
  • Fresh grated coconut – 2 tsp
  • Green chillies – 2
  • Jeera – 1 tsp
  • Curry leaves – 4 to 5
  • Ginger – peeled, 1 inch piece
  • Asafoetida/hing – a pinch
  • Oil – 1 tsp
  • Salt to taste


Blanch the peas and sweetcorn in boiling water for about 2 minutes. Switch off the stove and let it rest in the hot water for another 5 minutes.


Drain and set aside.


Add jeera , coconut, green chillies and ginger to the spice grinder jar of your mixie and pulse quickly , without any water, 2-3 times until you get a coarse mixture.

In a wide bottomed pan, heat some oil


Once oil is hot, add mustard seeds and allow to splutter.


Add curry leaves  and hing


Add sweetcorn and green peas. Saute quickly for 2-3 seconds


Add ground mixture and mix well


Add salt and check for seasoning, adjust if required. Give one final mix and switch off the stove. Serve warm or hot.



  • Feel free to use either fresh green peas alone, or sweetcorn alone, to make this sundal. Either would still taste great with the ground seasoning.
  • Do not pressure cook if you are using green peas, pressure cooking makes them lose their bright green colour and turns them mushy.
  • If using frozen green peas, just directly saute. No need to blanch first.
  • Optionally, squeeze juice of half a lemon into sundal and mix well before serving.

Enjoy! Try this and do let us know your comments below 🙂


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