Kosambari is a super healthy South Indian side dish that usually uses a raw vegetable (such as cucumber/carrot) and a lentil (moong or chana daal) as it’s main ingredients. It is that crunchy and perfect balance of salt, sour and spice often coming from lemon juice and slit green chillies. Try this unconventional version without the lentil, but with plenty of colored vegetables ( loaded with the much hyped about anti-oxidants), corn for the crunch, pepper for the spice, raw mango for the sour and yes, to a add a twist, pomegranate kernels for sweet! The secret to the whole recipe is chopping all the veggies as tiny and uniform as you can. Considering how healthy and tasty it is, you won’t guilt yourself going for the seconds on this one.
Red, yellow and orange peppers – Finely evenly chopped to corn kernel size
Corn- 1 cup ( Thaw the frozen corn for an hour)
Pomegranate kernels – 1 cup
Raw mango – ½ cup finely chopped
Cilantro, shredded coconut , mustard seeds and oil for garnishing ( optional)
Salt to taste
Fresh ground pepper powder ½ tbsp.
Toss in all the diced veggies, pomegranate seeds, corn and cilantro in a mixing bowl. Splutter ½ tbsp of mustard seeds in ½ tbsp. of oil, Add salt, pepper powder and additional fresh lemon juice if needed. Enjoy your full week’s worth of antioxidants!!