Sweet Corn Kosambari
How long it takes: 20 mins (apart from separating corn kernels)
Number of servings: 4-5
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:
Fresh American Sweet Corn
What you need to have:
1. Corn kernels – 2 cups
2. Grated carrots – 1/2 Cup
3. Green chillies – as per taste
4. Chopped cilantro – A handful (to garnish)
5. Fresh grated coconut – A handful
6. Lemon juice – 1 teaspoon
7. Mustard seeds – 1 Teaspoon
8. Red chilly pieces – 2-3
9. Asafoetida powder – 1/2 Teaspoon
10. Cooking oil – 1 Teaspoon(for seasoning)
1. Wash, peel and grate carrots. Separate the corn kernels from the corn and slit it lengthwise and keep it aside as shown in image-1. Wash and chop cilantro, grate coconut, and chop green chillies finely too.
2. Mix grated carrots, slit corn kernels, in a bowl. Crush green chilly, salt and mix it with the the veggies in the bowl. Squeeze lemon juice and then add grated coconut, chopped cilantro. Mix the salad vigorously with your hands such that the water let out by veggies gets mixed well.
3. Place a spatula with 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).
How long it takes: 20 Minutes (other than separating the kernels)
Number of servings: 4-5
Good to remember:
1. The reason to slit the kernels is to enhance the taste of the dish and retain flavour in the dish while eating.
2. One can even add chopped onions to the dish.
3. Tender sweet corn is preferred for this dish.
4. Seasoning is one’s choice when onions are used.