Fresh Corn Upma


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Regular Upma with corn twist.
Can be served as breakfast or as an evening tea snack.

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Fresh Corn Upma recipe - How to make Fresh Corn Upma



Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving

1 cup coarsely crushed steamed corn (makai ke dane) kernels
3/4 cup semolina (rava)
1 tbsp lemon juice
1 tsp mustard seeds ( rai / sarson)
3 tbsp oil
2 1/4 cups hot boiling water
3 tbsp chopped onions
1 tsp grated ginger (adrak)
1 garlic (lehsun) crushed
2 tbsp curry leaves (kadi patta) chopped
1 tsp urad dal (split black lentils)
1 tbsp soaked and drained chana dal (split bengal gram)
1 tsp slit green chillies chopped.
1/2 tsp dry roasted , coarsely crushed cumin seeds.
salt to taste
3 tbsp grated fresh coconut
3 tbsp coriander (dhania) chopped
1 tbsp sugar
  1. heat 1 tsp oil in a non-stick pan and on medium flame dry roast semolina till fragrant and well roasted.Invert into flat thali and leave aside to cool.
  2. Heat the oil in the same pan,add mustard seeds and when they splutter,add chana dal and urad dal.
  3. Saute for a minute,add chopped curry leaves and chopped onions.
  4. Saute a bit till onions change its color,add grated ginger and chillies stir fry for a second.
  5. Add salt and the coarsely crushed corn and mix well for a minute.Remove from the flame.
  6. Add boiling water and lemon juice and mix.And slowly add in the roasted semolina and grated coconut and stir in to mix.
  7. Switch on the stove to high flame for 2 minutes.
  8. Then lower the flame and cover the pan and let it cook on very slow flame for 5 minutes.
  9. Switch off the flame and let it rest without opening the lid.
  10. After 5 minutes uncover and stir once.
  11. Serve hot garnished with chopped cilantro and sugar sprinkled on top.

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This recipe was contributed by MOONBEAMS on 06 Jul 2011

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