Sweet Corn Kosambari (Salad)
The Indian Food Court
The Indian Food Court
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  • 20 mins (apart from separating corn kernels)
  • of
  • Summer is one season when many people invest in making salads – no prizes for guessing the scorching heat of the kitchens makes people use raw vegetables to their advantage. But salads / kosambari have always been a part of our traditional lunch and dinner and by this I mean at my own home as well as part of our culture. These days with heightened awareness for healthy meals, salads are increasingly a part of our menu and this has led me to experiment with newer concoctions. I have already put up a number of salads on this blog such as the white radish salad, tomato-onion salad, beetroot salad, cabbage-carrot salad, carrot-capsicum salad, cucumber kosambari and sprouted green gram salad. Recently I updated this list with my recipe for kohlrabi (knolkol) salad – that I experimented with a few times before I decided that it might be enjoyed by a larger audience. Encouraged by the response to the kohlrabi salad, I am putting up my version of sweet corn salad. Here it is
  • 1 teaspoon of cooking oil on low flame. When hot, add mustard seeds and when they start spluttering, add red chilly pieces, asafoetida powder and finally just before switching off the flame add curry leaves to it. Season it to the dish. Enjoy! As I always say, Yummmmmmmmmmmmmmm (and healthy).
  • 20 Minutes (other than separating the kernels)
  • Good to remember



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