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Saturday, August 7, 2010

Sweet Corn Kosambari

2 cups of Sweet Corn Kernels
1/4 cup grated Carrot
2 - 3 tsp grated Coconut
Salt to taste
2 - 3 Coriander leaves
1 - 2 Green Chilly
2 - 3 Curry leaves
1 tsp Mustard seeds
Pinch of Asafetida powder
1/4 - 1/2 tsp Lemon juice
1 tsp Oil

Remove the kernels from the sweet corn and keep it aside. Grate the carrot, chop the coriander leaves into small pieces as shown in the picture below.

Put sweet corn kernels, grated coconut, grated carrot and chopped coriander leaves in a vessel. Add salt, lemon juice, mash the green chilly and mix them well.
Put mustard seeds and oil in a pan. Once it starts spluttering, add asafetida powder, keep it for few seconds. Add curry leaves and then add it to kosambari. Mix them well before serving. It goes well with Rice.


Ash said...

Very innovative & a sure delight..... :)


Padma Gopinath said...

looks perfect delicious

Adige Mane Ruchi said...

Veni, can we boil sweet corn and use it in this salad?

Krishnaveni said...


Yes, you can boil and use it in the salad.. If you get fresh juicy corns, you need not boil....

Anonymous said...

Looks very delicious, and healthy will definately try..
Thanks for sharing .

Unknown said...

This looks delightful. Thanks for sharing!