Kosambri is a healthy and refreshing traditional salad which is served during festivals or prepared during summer. Kosambri is normally prepared with raw mango, cucumber and soaked mung dhal (soaked split mung beans) tempered with mustard and garnished with freshly grated coconut and coriander.
After receiving entire range of corn from supa corn I was planning to create a mashup recipe (two different flavor combinations or two completely different dishes combined is called mashup recipe). My plan was to use Peri peri masala it has always been my favorite spice blend. Please click here to view my corn kosambri recipe posted in 2010.
Supa Corn is oxy packed remains fresh until 9 months without refrigeration. No preservatives added. What I like about supacorn is their option to serve the corn as it is or we can add to any dish. Corn kernels cooks fast under 2 minutes. We can also consume the corn directly from the packet. Visit http://www.supafood.in/ for more info.
1 Packet Peri Peri Supa Corn
1 Packet Plain Supa Corn
1/2 Cup Fresh Pomegranate Seeds
1 Medium Onion
1 Tbsp Mustard Seeds
1/2 Tsp Asafoetida
1/2 Cup Fresh Coconut
2 Sprigs Curry Leaves
2 to 3 Sprigs Coriander Leaves
2 Tbsp Oil
Salt as per taste
Peel and wash and finely chop the veggies...carrots, onion, chilies, coriander and cucumber. Heat a pan with 1 tbsp oil on medium flame.
Add mustard seeds to the hot oil allow to splutter and reduce.
Once the mustard seeds stops spluttering add asafoetida and curry leaves fry for a second and add the sweet corn along with the peri peri masala stir and cook for a minute.
Remove the corn from flame allow the corn to reach room temperature. Add coconut to a mixer jar and grind to form grated coconut.
Once the corn has cooled to touch add the chopped veggies, Pomegranate Seeds, grated coconut, raisins and chopped chilies mix well and adjust the salt just before serving. Add lime juice and salt mix the salad well and serve...Enjoy😋