Saturday, September 18, 2010
This is another simple but extremely tasty recipe. This is usually made in Gujarati households. The recipe was taught to me by mom, passed on to her by her mother-in-law, i.e. my granny who, in turn, learnt it from some Gujarati friends.
1. 4 corn cobs, which should be neither too fresh nor too hard
2. A tablespoon of milk (optional)
3. Salt to taste
4. Fresh coriander leaves (chopped)
5. Green chillies (finely chopped, according to taste)
6. Hing powder to taste
7. Mustard seeds
8. Sugar to taste
9. A little oil for tadka
10. Turmeric powder to taste
11. Lemon juice to taste
1. Grate the corn cobs and keep aside.
2. Heat a little oil in a pan and add hing powder and mustard seeds. Allow the mustard seeds to splutter.
3. Add the green chillies and leave them in for a minute.
4. Add the grated corn and mix well. Sprinkle the milk on it, if using. This adds to the softness of the upma.
5. Add salt, turmeric powder and sugar to taste. Mix well and cook for a while.
6. When it is almost done, add the lemon juice to taste and mix well. Serve hot, garnished with coriander leaves.