Peri Peri Sweet Corn Kosambri


kosambari is a typically south Indian salad made from pulses and seasoned with mustard seeds. We made some changes on traditional way of making kosambri by adding supa corn kernels to give this recipe a new flavor.


  • 1 Pack Supa Corn Kernel with Peri-Peri masala Sachet
  • 1 Pack Supa Corn Kernel Natural
  • ½ Cup Pomegranate Seeds
  • 1 Cucumber Chopped
  • 1 medium size onion Copped
  • 3 Carrots Chopped
  • 2 Chili Chopped
  • 10 Raisins
  • 1 table spoon Mustard Seeds
  • ½ table spoon Asafetida
  • ½ Cup Fresh Coconut grated
  • ½ Lime
  • 2 springs Curry Leaves
  • 2-3 springs Coriander Leaves
  • 2 table spoon oil
  • Salt as per taste


  • Put oil in a pre heat pan ten add mustard seeds, once the mustard seeds is start cluttering add curry leaves, corn kernels wit peri-peri masala and cook it for 2 minutes
  • Once the corn kernels cooked properly then add all vegetables, raisins and coconut mix well. Add asafetida, salt as per taste and cook for 1 minutes