Cornmeal Upma
Ingredients
- Cornmeal - 1 Cup
- Green Chilli - 2 small slit
- Onion - ½ medium sliced
- Curry leaves - 4
- Salt - ½ tsp adjust per taste
- Water - 2 Cups
- Ghee - 1 tsp optional
To temper
- Oil - 1 Tbsp
- Mustard seeds - ¼ tsp
- Chana Dal - ½ tsp
- Broken Urad Dal - ½ tsp
- Jeera - ½ tsp
Instructions
- First, dry roast the corn meal in a large pan in medium flame until a nice aroma arises. Transfer it to a plate and set aside.
- In the same pan, heat the oil to temper. Add the mustard seeds and once it splutters, add the other ingredients listed under "To Temper", in the given order. Once the dal turn slightly golden brown, add the green chilli, onion, curry leaves and give a quick mix. Add the salt and continue to saute until the onion turns translucent.
- Add the water, mix well and let the water start to boil.
- Just when the water starts to boil, add the roasted corn meal to the pan. Mix well until combined and there are no lumps. Cook covered in low-medium flame until the corn meal is fully cooked through. It took me about 5 mins for the corn meal to cook through.
- Turn off the flame. Optionally add a tsp of ghee, mix well and serve hot with coconut chutney.
Notes | FAQ
- Roasting the cornmeal is important to get the right texture for the upma. Do not roast until the corn meal changes color.
- A slightly coarse ground corn meal will work best for the upma.
- Optionally, you can also add veggies like carrot, green peas, green beans, etc. If doing so, add it along with the onion.
- A slightly coarse ground corn meal will work best for the upma.
- Optionally, you can also add veggies like carrot, green peas, green beans, etc. If doing so, add it along with the onion.