One of the best parts of Kannada cuisine is the abundance of salads. I ate this one for the first time at a wedding. Typically, a wedding feast would comprise at least 2 salads, 3 if I’m lucky. Unfortunately I’ve almost never seen the servers bring the salads for a second round, so I make sure I get all I want the first time they serve.

So anyway, this one stole my heart. The sweet and salt combination is just lovely and goes well if you are eating something sour for mains, like mango chitranna, for instance.

Time taken: 5 min
Serves 2-4

Ingredients

½ cup pomegranate seeds
½ cup sweet corn, steamed
2 tbsp grated coconut
½ tsp lemon juice
1 small sprig curry leaves
½ tsp mustard seeds
1 tsp coconut or sunflower oil
a pinch of sugar
salt to taste

Method

Mix the pomegranate, sweet corn, coconut and lemon juice.

Add a pinch of sugar and salt to taste.

Heat the oil, add the mustard seeds and curry leaves. Pour on top of the salad.

Toss and serve.