Producer: Priyanka Das Editor: Sujata Singh
The month of May is celebrated as Salad Month. Elevate your daily meals with nutritious and delicious salad ideas, perfect for the hot summers.
If you’re seeking inspiration, we have an interesting sweet corn kosambari salad recipe from ‘The Tastes of India Podcast’ on Audible.
For the unversed, kosambari (also known as kosumalli or koshambari) is a typical South Indian-style salad.
Sweet corn - 1 and 1/2 cups Pomegranate seeds - 1/4 cup Green chillies - 2, chopped Grated coconut - 1/2 cup Juice of 1/2 a lemon Salt - to taste Water - for boiling A pinch of salt and turmeric Coconut oil - 1 tsp Mustard seeds - 1/2 tsp A few curry leaves
Begin by boiling the sweet corn in a saucepan with a dash of salt and turmeric to maintain its colour, using enough water to cover, for approximately 3-4 minutes or until they turn tender.
Once cooked, rinse the corn to remove any excess turmeric flavour, then drain and set aside.
In a mixing bowl, combine the boiled sweet corn, pomegranate seeds, chopped green chillies, grated coconut, and salt. Mix thoroughly.
In a separate tadka pan, heat coconut oil over medium heat. Add mustard seeds and allow them to sizzle. Follow by adding curry leaves and sautéing briefly before turning off the heat.
Pour the prepared tempering over the salad mixture and stir until evenly distributed.
Squeeze the juice of half a lemon over the salad and give it a final thorough mix. Your sweet corn kosambari is now ready to be served!