Kosambari is a salad that is usually served along with festival food or at marriages and other functions. Traditionally Kosambari is made out of yellow moong dal (the salty version) and channa dal (sweet version).
However, nowadays at functions, caterers have become very innovative in coming up with new kind of kosambaris such as Sweet corn kosambari, Green moong sprout kosambari etc.
I tried out Sweet corn kosambari and it came out very well. So I thought I will share this very very simple recipe in the blog.
Sweet Corn Kosambari
- Sweet Corn
- Grated Coconut
- Grated Raw Mango
- Corriander leaves
- Salt to taste
- For seasoning –
- Urad dal – 1 tsp
- Mustard seeds
- Cooking oil – 1 tsp
- Asafoetida (hing)- a pinch
- 1 green chilli – finely chopped
Boil the sweetcorn till tender and remove the corn kernels.
In a bowl mix the cooked corn kernels along with all the ingredients except the ones mentioned for seasoning. In a small kadai, heat cooking oil, put in the mustard seeds and wait for it to splutter. The put in the urad dal, green chilli and hing. Pour this seasoning into the bowl with the rest of the ingredients and toss it up like a salad.
Your Sweet Corn Kosambari is ready :)! The sweetness of the corn, tanginess of the mango, flavour of the coconut and the richness of the pomogranate will definitely make this dish yummy and a visual treat!
- You can add a few more ingredients like Grated carrots, finely chopped cucumber and leave out a few like coconut as per your taste and preference.
- You could omit the cooking of the sweet corn if you like it raw.
- This could also be served chill – so put it in the refrigerator for sometime if you like cold salads!