Thursday, October 30, 2014

Sweet Corn Kosambari (Sweet Corn Salad)

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.

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