Sweet Corn Pomegranate Kosambari is a South Indian style salad recipe made with corn, pomegranate, coconut and tempered with a few spices. This can be served as a side dish with meals or can be eaten as a snack.
Kosambari/Koshambari is a traditional salad from Karnataka cuisine, commonly served during festivals like Navratri, Ramnavami, weddings, and South Indian meals. It is also served as prasada at temples.
Traditional hesarubele carrot kosambari and cucumber kosambari are staples in our household. Among the different kosambari varieties, Sweet Corn Kosambari is my favorite. I first tasted it at a wedding and loved it.
Corn Pomegranate Kosambari is a light salad made with sweet corn, pomegranate, green chilies, fresh coconut, and a simple tempering. It is quick to prepare and kid-friendly.
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Ingredients
- Sweet corn: I used frozen sweet corn in this recipe. You can also pressure-cook corn on the cob and remove the kernels with a sharp knife.
- Pomegranate: Use pomegranate arils if in season, else substitute it with grated carrot or cucumber.
- Coconut: Use freshly shredded coconut for the best result. However, you can use frozen shredded coconut.
- Tempering Ingredients: I used oil, mustard seeds, curry leaves, asafoetida (hing), and dry red chili.
How to Make Sweet Corn Pomegranate Kosambari
Boiling Sweet Corn
Boil 1 cup of frozen sweet corn in a saucepan with 1 cup of water for 3-4 minutes until cooked. Drain the water and set the corn aside. Alternatively, you can microwave it for 2-3 minutes with a splash of water until cooked. I have used frozen sweet corn in this recipe.
If you have fresh corn on the cob, you can boil it in a pressure cooker or stovetop pot. Check out the detailed instructions on How to boil corn on the cob in the Instant Pot.
For Tempering
Heat 1 teaspoon oil in a tadka pan, add ½ teaspoon mustard seeds, and let them crackle. Then, add 1 dried red chili, 1 stalk of curry leaves, and 1 pinch of asafoetida (hing). Saute for a few seconds and turn off the gas.
Assemble
In a large mixing bowl, Add 1 cup of boiled sweet corn, ½ cup pomegranate arils, ¼ cup shredded coconut (fresh or frozen), 2 tablespoons coriander leaves, 1 tablespoon lemon juice, salt, and pepper to taste. Pour the tempering over the salad and toss well to coat.
Note: You may also add diced cucumber.
Serve it immediately or chill it in the refrigerator for at least 30 minutes before serving. Enjoy healthy corn pomegranate salad.
Serving Suggestions
Sweet corn kosambari is a perfect accompaniment to any South Indian meal.
Enjoy it as a side dish with raw mango rice, steamed rice, and tomato saaru, along with carrot beans poriyal. Alternatively, enjoy it as a salad on its own.
Tips for Indian Corn Pomegranate Salad
- If you are making it ahead, it's best to add the lemon juice and salt just before serving. This helps maintain the salad's freshness and prevents it from becoming watery, as some vegetables may release moisture over time.
- Leftovers can be stored in an airtight glass container for up to 1 day.
- If using corn on the cob, pressure cook using an Instant Pot or stovetop cooker, cool it down, and remove the kernels using a sharp knife.
Variations
- Raw Mango: Add grated or chopped raw green mangoes if they are in season for more flavors.
- Other Veggies: You can add cucumber, grated carrot, bell pepper to make it healthy.
- Lentils: You can also soak 2-3 tablespoons of split yellow moong dal in hot water for at least 30 minutes and add it to the salad. Moong sprouts also work great in this salad.
More Indian Salad Recipes You'll Enjoy
Corn Pomegranate Kosambari
Equipment
Recipe Video
Ingredients
- 1 cup sweet corn fresh or frozen
- ½ cup pomegranate arils
- ¼ cup shredded coconut
- 2 tablespoons coriander leaves
- 1 tablespoon lemon juice
- salt & pepper to taste
Tempering
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- 1 stalk curry leaves
- 1 dried red chili
- a pinch asafoetida (hing) optional
Instructions
Boiling Sweet Corn
- Stovetop: Boil the frozen sweet corn in a saucepan with 1 cup of water for 3-4 minutes until done. Drain the water and set it aside. Microwave: for 2-3 minutes or until done with little water. I have used frozen sweet corn in this recipe.If you have fresh corn on the cob, you can boil it in a pressure cooker or stovetop pot. Here are the detailed instructions on How to boil Corn on the Cob in the Instant Pot.
For Tempering
- Heat the oil in a tadka pan, add mustard seeds, and let them crackle. Then, add dried red chili, curry leaves, and asafoetida (hing). Saute for a few seconds and turn off the gas.
Assemble
- In a large mixing bowl, Add sweet corn, pomegranate, coconut, coriander leaves, lemon juice, salt, and pepper. Pour the tempering over the salad and toss well to coat.
- Serve it immediately or chill it in the refrigerator for at least 30 minutes before serving. Enjoy healthy corn pomegranate salad is ready.
Notes
- If you are making it ahead, it's best to add the lemon juice and salt just before serving. This helps maintain the salad's freshness and prevents it from becoming watery, as some vegetables may release moisture over time.
- Leftovers can be stored in an airtight glass container for up to 1 day.
- If using corn on the cob, pressure cook using an Instant Pot or stovetop cooker, cool it down, and remove the kernels using a sharp knife.
- Raw Mango: Add grated or chopped raw green mangoes if they are in season for more flavors.
- Other Veggies: You can add grated carrot, bell pepper, or cucumber to make it healthy.
- Lentils: You can also soak 2-3 tablespoons of split yellow moong dal in hot water for at least 30 minutes and add it to the salad. Moong sprouts also work great in this salad.
Nutrition
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Kanan
Super Delish!!!Amazing Combo!!!😍