Pomegranate Corn Salad

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Ingredients:
  1. Cooked Corn Kernels – 1 cup
  2. Pomegranate seeds – ½ cup
  3. Grated Coconut – ½ cup
  4. Oil – 1 tsp
  5. Mustard Seeds – ¼ tsp


Preparation:
  1. Cook the corn (whole) with some salt and water. Pressure cook for 15 minutes until it gets cooked.
  2. Remove the kernels from the corn once it is cold.
  3. Heat oil in a pan.
  4. Add the mustard seeds and wait for it to splutter.
  5. Add the cooked corn kernels to it along with a pinch of salt.
  6. Saute well for 1 or 2 minutes.
  7. Add the grated coconut and mix well for 1 more minutes.
  8. Remove from flame and let it cool for 5 minutes.
  9. Now add the pomegranate seeds and mix well.
  10. Can be had as a snack or salad for lunch.

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