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Sweet Corn Pomegranate Salad - Salad Recipes

Sweet corn pomegranate salad is an easy, simple and healthy salad made using  sweet corn kernels, pomegranate, coconut and tempered with mustard and green chilly. This salad is perfect for potluck parties. When I was talking about potluck party recipes for Aval vikatan magazines, Amudha perimma from Bengaluru shared this salad recipe to me. It tasted so good and we had it for breakfast. I have given this recipe in 30 varieties potluck dishes in Aval vikatan supplement book 2 years ago. I enjoy sweet corns mostly when little crunchy. So I steamed the sweet corns in an idly pot. However, if you like to cook more soft, you can pressure cook the sweet corns for 1 whistle or you can cook in an open vessel. Green chilly gives a nice spiciness to this salad. You can adjust the green chilly according to your taste. You can also remove the tiny seeds inside the green chillies and then saute it with mustard. You can replace it with crushed black pepper or black pepper powder. A handful of freshly grated coconut is added just before serving, adds a beautiful colour and taste to the salad. 


Sweet Corn Pomegranate Salad Recipe Details 

One minute video for Sweet corn pomegranate salad

Prep time : 10 minutes 

Cook time : 10 minutes 

Serves : 3

Category : salad

Author : Muthulakshmi Madhavakrishnan 

Ingredients

  • 1 cup sweet corn kernels
  • 1/2 cup pomegranate
  • 1 green chilly
  • few coriander leaves
  • 2 tbsp grated coconut 
  • few coriander leaves
  • 1/2  tsp mustard and urid dal
  • 2 tsp coconut oil 
  • salt to taste

Cooking Directions

Take a small pressure cooker or pan and add the sweet corn kernels. Add 1/2 cup water and pressure cook for 1 whistle. Open the pressure cooker and drain the water completely and allow the sweet corn to cool down. You can also steam or boil the sweet corns until soft. 

Making the salad

Add the boiled sweet corn kernels in a mixing bowl.


Add 1/2 cup pomegranate and salt. Mix well.


Heat 2 tsp coconut oil and add mustard and urid dal. When it crackles, add the chopped green chilly and saute for a few seconds. Turn off the heat and add it to the mixing bowl.



Add fresh coconut, coriander leaves and toss everything well. Serve it immediately. 






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