Corn Pomegranate Kosambari

5 from 3 votes

Sweet Corn Kosambari is a south Indian style salad made with corn, pomegranate, and coconut and tempered with a few spices. This can be served as a side dish with meals or can be eaten as a snack.

Course Salad

Cuisine Indian, South Indian

Keyword corn pomegranate Salad, sweet corn pomegranate kosambari

Diet Gluten-Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 84kcal

Author Bhavana Patil

Equipment

Ingredients

1 cup sweet corn
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 dry 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

Tips

If you are making it ahead, add lemon juice, and salt just before serving, else salad may release some water.
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 raw mango if 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 recipe.
Spicy: You can add finely chopped green chilies to make it spicy.

Nutrition