Corn Kosambari
Corn Kosambari is a corn-based salad from the kitchens of Karnataka. It is a medley of steamed corn, grated carrots, pomegranate, and a generous drizzle of lime!
Ingredients
- 1 cup Corn frozen
- 1 tbsp Yellow moong dal soaked
- 1/4 cup Pomegranate Pearls
- 1 Carrot small, grated
- 1 Green Chilli large, finely chopped
- 8-9 Raisins
Garnish
- 1 tbsp Coriander Leaves washed, finely chopped
- 1 tbsp Grated Coconut
- 1 Lime
For the Tadka
- 1 tsp Cooking Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Split Urad dal
- 1/4 tsp Asafoetida Powder
- 2-3 sprigs Curry Leaves
Instructions
- Wash and soak the yellow moong dal in water for 20 minutes. Drain the water and keep aside.
- If using frozen corn, add the corn to hot water and allow it to defrost for 5 minutes. Remove the corn from the water and add it to a large mixing bowl. If you are using fresh corn, boil the corn kernels in water until tender or pressure- cook for 2 whistles.
- Add all the ingredients that you have prepped for the Corn Kosambari. Mix well.
- Now, garnish with chopped coriander leaves, grated coconut and lime juice.
- The next step is to season the salad. In a tadka pan, add one tablespoon of cooking oil. Once it's warm, add the mustard seeds and urad dal. Once the sputter, turn off the flame and add asafoetida powder and curry leaves.Pour this tadka over the salad and mix well.
- Finally, season with salt and pepper, mix well and serve immediately.