Yesterday, I attended a marriage function in Bangalore, where I came across a unique and refreshing dish – Sweet Corn Kosambari. The vibrant colors and flavors immediately caught my attention, and it tasted as delightful as it looked. Intrigued, I asked the cook for the recipe and decided to recreate it at home with a slight twist by adding pineapple for a fruity punch.
Kosambari is a traditional South Indian salad, usually made with soaked lentils, fresh vegetables, and a simple tempering. It’s light, nutritious, and often served during festive occasions or as part of a traditional meal. Adding sweet corn and pineapple to this dish gives it a contemporary touch that perfectly balances sweetness, tanginess, and crunch.
Ingredients:
- Sweet Corn Kernels - 2 cups
- Baby Corn - 1 cup (grated)
- Pineapple - 1 cup (cut into very small pieces)
- Green Chillies - 3 or (chopped finely)
- Grated Coconut - ½ cup
- Coriander Leaves - ¼ cup (chopped finely)
- Lemon Juice - from 1 lemon (optional)
- Salt - as needed
For Seasoning:
- Oil - 1 tsp.
- Mustard Seeds - ½ tsp.
Method:
- In a bowl, mix sweet corn, pineapple pieces, coriander leaves, chopped green chillies, grated coconut, salt and lemon juice .
- In a pan, heat oil and add mustard seeds.
- When it splutters, add this to the kosambari and mix well.
- Mix well and serve. This is a very healthy salad.
Note:
- If you want, you can add pomogranate and apple also.
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