Sweet corn kosambari | Corn kosambari recipe – Karnataka style sweet corn salad recipe – Easy summer salad recipe with full video and step by step pictures.
Kosambari is a popular South Indian salad, served at weddings and always takes place in festival menus too. We add pre-soaked yellow moong dal in kosambari. It is also called kosumalli in Tamilnadu. I have posted the Tamilnadu style of making kosumalli in Jeyashri’s kitchen. In our home, we call it vada paruppu. Apart from this, we make a sweet version of Chana dal kosumalli too.
Recently, my sister attended two weddings in Bengaluru and tasted this sweet corn kosumalli in the wedding food. She loved it very much and told me about that. As it was quite simple and easy and also I had all the ingredients at home, I made it immediately. We all loved it. So I thought I would share the easy, healthy, and protein-rich corn kosambari recipe here. You can make this for Sri Rama navami or Navaratri neivedyam too.
Also check out, Corn methi pulao, Sweet corn vegetable soup, Sweet corn fried rice, Sweet corn masala, and spicy corn chaat.
Sweet corn kosambari
Sweet corn kosambari recipe
Ingredients
- 1 cup fresh or frozen sweet corn kernels
- 3 tbsp yellow moong dal
- 3 tbsp grated carrot
- ¼ cup pomegranate
- 3 tbsp finely chopped cucumber
- 3 tbsp coconut
- 2 tbsp finely chopped coriander leaves
- 2 tsp oil
- 2 green chilis
- 1 tsp mustard seeds
- Salt as needed
- 2 tsp lemon juice
Instructions
- Soak the yellow moong dal in hot water for 15 minutes.
- Drain the water and keep this aside.
- If using fresh corn, cook it and take out the kernels. You can refer my butter corn pasta post on how to take out the corn kernels.
- If using frozen corn, boil in water for 5 minutes and drain the water.
- In a bowl add the cooked corn, soaked moong dal, finely chopped cucumber, coriander leaves pomegranate arils, coconut, grated carrot, salt and lemon juice.
- Temper mustard seeds and finely chopped green chilis in 1 tsp of oil.
- Add this to the bowl.
- Combine everything well.
- Sweet corn kosambari is ready to serve.
- You can serve eat this as a salad too.
Video
Notes
2. You can add sprouts also in this salad.
3. Green chilis can be replaced with little pepper powder
4. Sweet corn kosambari pairs well with any South Indian meal.
How to make Sweet corn kosambari
- Soak the yellow moong dal in hot water for 15 minutes.
- Drain the water and keep this aside.
- If using fresh corn, cook it and take out the kernels. You can refer to my butter corn pasta post on how to take out the corn kernels.
- If using frozen corn, boil in water for 5 minutes and drain the water.
- In a bowl add the cooked corn, soaked moong dal, finely chopped cucumber, coriander leaves pomegranate arils, coconut, grated carrot, salt, and lemon juice.
- Temper mustard seeds and finely chopped green chilis in 1 tsp of oil.
- Add this to the bowl.
- Combine everything well.
- Sweet corn kosambari is ready to serve.
- You can serve this as a salad too.
- No need to follow the exact measurements given in this recipe. Feel free to add or lessen the ingredients as per the availability of the ingredients.
- You can add sprouts also to this salad.
- Green chilis can be replaced with a little pepper powder
- Sweet corn kosambari pairs well with any South Indian meal.
