This dish has special memories from my childhood..When I was still in school and staying in my small lovely hometown, where every Thursday it is Weekly Market and corn used to be available only then! Mamma used to make this yummy dish then..now that I have to make it, the carving for this corn upma does not reduce a bit!!!
Ingredients
Ingredients
1 cup Sweet corn kernels
1 Green chilli
few curry leaves
1/2 tsp mustard seeds(rai)
1/2 tsp cumin seeds(jeera)
1 tbsp red chilli powder
1/2 tbsp turmeric powder
1/2 tbsp sugar
1 tbsp fresh lemon juice
2 tbsp oil
salt to taste
1 Green chilli
few curry leaves
1/2 tsp mustard seeds(rai)
1/2 tsp cumin seeds(jeera)
1 tbsp red chilli powder
1/2 tbsp turmeric powder
1/2 tbsp sugar
1 tbsp fresh lemon juice
2 tbsp oil
salt to taste
Preparation:
1. Run the sweet corn kernel in food processor with chopper attachment for 2-3 mins (no kernel should be left whole, but it should not turn in paste also)
(Alternatively you can directly grate the sweet corn)
2. Heat oil in a deep pan
3. Add mustard seeds, cumin seeds, and curry leaves and one by one and let it tamper
4. Add the crushed corn kernels and close and let it cook for 2-3 mins. Keep string if needed
5. As corn kernel start becoming soft and turn color, add turmeric powder, red chilli powder, sugar, salt, lemon juice and mix well
6. Let is cook for another 3-4 mins
7. Serve hot (garnished with fresh coriander)
(Alternatively you can directly grate the sweet corn)
2. Heat oil in a deep pan
3. Add mustard seeds, cumin seeds, and curry leaves and one by one and let it tamper
4. Add the crushed corn kernels and close and let it cook for 2-3 mins. Keep string if needed
5. As corn kernel start becoming soft and turn color, add turmeric powder, red chilli powder, sugar, salt, lemon juice and mix well
6. Let is cook for another 3-4 mins
7. Serve hot (garnished with fresh coriander)
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