Sweet Corn Kosambari is a simple, colorful salad. Kosambari is a South Indian salad where few ingredients like soaked lentil, carrot, cucumber etc are put together and later on seasoned with oil and mustard seeds. I had this unique salad in Bangalore few years ago. It is quite interesting how pomegranate seeds pairs so well with sweet corn kernels. I wanted to try it in my kitchen as I love both corn and pomegranate. I also included carrots for extra color. It turned out pretty good. Do try this unique combination and I hope you will like it!
- Sweet Corn - 2 ears
- Pomegranate, medium sized - 1
- Carrot, medium sized - 1/2
- Cilantro (coriander leaves) - 3 sprigs
- Grated coconut (fresh/frozen) - 1 Tbsp
- Lemon juice - To taste
- Green chilli - 1
- Salt - To taste
- Oil - 1 tsp
- Mustard seeds - 1/4 tsp
Clean the corn and cook them in salted water for 7- 10 minutes.
Once done, remove the kernels from the cob without causing much damage. Remove the pomegranate seeds and set it aside.
Now grate the carrot in a bowl. Add in the chopped cilantro, green chilli, lemon juice and salt.
Then add the corn and pomegranate kernels, grated coconut. Mix well. Finally add in the seasoning.
For seasoning - Heat oil. Once hot, add mustard seeds. Once it pops, turn off the heat and add it to the corn mixture.
Give a final mix and check for the taste. Add more salt or lemon juice, if required.
Sweet Corn Kosambari is ready!!
Serve it as it is or as a side dish to rice. Above measurement serves 3-4 people.