Kosambari is a popular South Indian salad, served at weddings and always takes place in festival menus too. We add pre-soaked yellow moong dal in kosambari. It is also called kosumalli in Tamilnadu. I have posted the Tamilnadu style of making kosumalli in Jeyashri’s kitchen. In our home, we call it vada paruppu. Apart from this, we make a sweet version of Chana dal kosumalli too. Recently, my sister attended two weddings in Bengaluru and tasted this sweet corn kosumalli in the wedding food. She loved it very much and told me about that. As it was quite simple and easy and also I had all the ingredients at home, I made it immediately. We all loved it. So I thought I would share the easy, healthy, and protein-rich corn kosambari recipe here. You can make this for Sri Rama navami or Navaratri neivedyam too. Also check out, Corn methi pulao, Sweet corn vegetable soup, Sweet corn fried rice, Sweet corn masala, and spicy corn chaat.
Sweet corn kosambari
How to make Sweet corn kosambari
Soak the yellow moong dal in hot water for 15 minutes. Drain the water and keep this aside.
If using fresh corn, cook it and take out the kernels. You can refer to my butter corn pasta post on how to take out the corn kernels. If using frozen corn, boil in water for 5 minutes and drain the water. In a bowl add the cooked corn, soaked moong dal, finely chopped cucumber, coriander leaves pomegranate arils, coconut, grated carrot, salt, and lemon juice.
Temper mustard seeds and finely chopped green chilis in 1 tsp of oil.
Add this to the bowl. Combine everything well. Sweet corn kosambari is ready to serve.
You can serve this as a salad too.
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