Corn Pomegranate Kosambari
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.
Nutrition Facts
Ingredients
Instructions
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Tips
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 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.
Spicy: You can add finely chopped green chilies to make it spicy.
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Reviews from the Original Source
Super Delish!!!Amazing Combo!!!😍
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