Sweet Corn Kosambari | South Indian style Corn Salad
Kosambari refers to a South Indian (mostly Karnataka cuisine) style salad which comprises a veggie + lentil salad, usually made with raw cucumbers, carrots or radish with soaked moong dal. Tempering is optional to this. Over the years, Kosambari has taken on various forms – with cucumber, with corn, with sprouts – over the years. Today’s post is Corn Kosambari which is a Satvik, delicious variant that we have been making for so many years now, its time it got documented on the blog, right?
Kosambari and fasting
We usually don’t fast for any fasting (it is mostly a feast in our house for most festivals) , however for Ramnavami, Amma and me liked to have the Prasadam (naivedyam) offered to Ram itself as a meal. We love the Panakam (jaggery based Coolant beverage), Kosambari (South Indian tempered salad) and Rasayanam (Banana + Coconut + jaggery mixed with cardamom powder) as a meal.
Like I mentioned in my post for Sabudana Patties (without Potato), fasting is a personal choice, and many of us follow different traditions – no onion, no garlic being the mainstay of any fasting recipe. In our house, we have a tradition of Satvik food along with no brinjal / tomato based dishes during the major festivals. During Navratri of course, Sundals (stir fried legumes) and Sheera / Halwa (sweet pudding) become the meal and naivedyam to the Goddess.
You can use the Indian Makai (white variety) or the American Sweet Corn for this. However, the spices are minimal, allowing the corn to shine through.
If you are a fan of Corn like us, you must definitely check out the following recipes using Sweet Corn!
Pro tip to make an amazing Sweet Corn Kosambari
- If using Pressure cooker or Instant Pot or steamer, steam the Whole corn on the cob for the timings indicated. Cool slightly and with a sharp knife simply shuck the corn kernels, they come out easy peasy
- If making for Navratri puja naivedyam, one can add ginger too and make it as a sundal.
- If the corn is very sweet, slightly increase the lemon juice and chillies for a sharp flavour to adjust the sweetness
- Tempering is optional, so skip if you want it completely oil free.
PIN FOR LATER
Let’s see how to make this Corn Kosambari
Cuisine – Indian / South Indian ; Course: Snack / Naivedyam
Prep time – 5 mins | Cook time – 10 mins | Serves – 3
Ingredients needed to make Sweet Corn Kosambari
- 1 cup Corn Kernels
- 1/2 tsp oil
- 1/4 tsp Mustard Seeds
- 1/4 tsp salt
- 1/2 tsp Lemon Juice
- 2 tbsp Grated Coconut
- 1 tsp Chopped Coriander
- 1 tsp green chillies (minced, opt.)
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How to make Sweet Corn Kosambari
- Steam the fresh corn kernels in a steamer for 10 mins (Microwave or a pressure cooker) till soft, yet holding a shape.
- If using Microwave, steam for 8-10 mins, and if using pressure cooker, cook for 2 whistles, If using Instant Pot, pressure HIGH for 5 mins and let the pressure drop on its own in both Pressure cooker or Instant Pot
- Drain any excess water.
- Take the steamed corn in a bowl.
- In a pan, add oil, splutter mustard seeds.
- Once they stop spluttering, add to the boiled corn.
- Top with the rest of the ingredients except salt.
- Toss well
- Add salt just before serving.
Sweet Corn Kosambari | South Indian style Corn Salad
Equipment
- 1 Steamer (Sub with Instant Pot or Microwave)
- 1 pan
Ingredients
- 1 cup Corn Kernels
- 1/2 tsp oil
- 1/4 tsp Mustard Seeds
- 1/4 tsp salt
- 1/2 tsp Lemon Juice
- 2 tbsp Grated Coconut
- 1 tsp Chopped Coriander
- 1 tsp green chillies minced, opt.
Instructions
- Steam the fresh corn kernels in a steamer for 10 mins (Microwave or a pressure cooker) till soft, yet holding a shape.
- If using Microwave, steam for 8-10 mins, and if using pressure cooker, cook for 2 whistles, If using Instant Pot, pressure HIGH for 5 mins and let the pressure drop on its own in both Pressure cooker or Instant Pot
- Drain any excess water.
- Take the steamed corn in a bowl.
- In a pan, add oil, splutter mustard seeds.
- Once they stop spluttering, add to the boiled corn.
- Top with the rest of the ingredients except salt.
- Toss well
- Add salt just before serving.
Notes
- If using Pressure cooker or Instant Pot or steamer, steam the Whole corn on the cob for the timings indicated. Cool slightly and with a sharp knife simply shuck the corn kernels, they come out easy peasy
- If making for Navratri puja naivedyam, one can add ginger too and make it as a sundal
- If the corn is very sweet, slightly increase the lemon juice and chillies for a sharp flavour to adjust the sweetness
I make Kosambari with sweet corn too and, I have to agree, it does taste fab! ???? Simple, healthy and very flavourful salad. You have captured it so beautifully!
thanks Priya!
Sweet corn kosambari with freshly grated coconut is simply delicious. We love losambari varieties and this is one of them . Lovely click Kalyani.
Thank you Preethi. We love kosamabaris too
I love sweet corn in anything. This salad sounds lipsmackingly delicious. Loved the use of coconut with sweet corn.
yay! one more sweet corn fan here too 🙂
Amazing salad and picture! We love corn salad/kosambari too and this one suits us perfectly!
Thank you, Radha!
I love this sweet corn kosambri..no words to explain the flavor profile of this yummy juicy salad
lovely. thanks !
What a fresh and lovely recipe. I loved the sweetness of it with the coconut and sweet corn and it is my favorite side dish fo now.
Thank you, Seema