Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Cornmeal Upma

- submitted by Dahlia on 10-20-2010
(Cornmeal Kichadi, Cornmeal Baath, Desi Polenta)

Corn Meal - 1 cup
Onion - 1/2 (chopped)
Green Chillies - 2 (sliced/ chopped)
Mixed Vegetables (chopped) - 1 cup
                 (You can use carrots, beans, peas, soy beans, potatoes, capsicum, corn etc)
Turmeric Powder - a pinch
Salt - to taste
Cilantro - handful
Lemon Juice - 1 tblsp
Water - 1.5 cup
For Tempering
Ghee/ Oil - 2 tblsp
Mustard seeds - 1/2 tsp
Curry Leaves - 1 spring
1. Heat the oil in a kadai. When the oil is hot, add the mustard seeds and curry leaves.
2. When the mustard seeds have all popped, add the chopped onions and green chillies.
3. Saute till the onions have sweated out.  The onions should hot turn brown.
4. Add the mixed vegetables and saute for a minute. Put a lid for the kadai and let the vegetables cook in its own steam for 2-3 minutes. 
5. Now add the water, lemon juice, turmeric powder and salt. Cover again and let the water boil.
6. Now slowly mix in the cornmeal with constant stirring.
7. Reduce the flame to low and cover with a lid. Let it cook undisturbed for 5-7 minutes till all the moisture is absorbed and the cornmeal is cooked.
8. Now open the lid and add the cilantro. You can also add some chopped nuts to give a crunch.
9. Gently fluff it up with a fork and switch off.
10. Cover again with the lid and let it rest for 2 minutes before serving.
   - You can make a plain upma without adding any vegetables and serve with some sugar.
   - If you prefer this dish a little more gooey, add 2.5 - 3 cups of water.
   - You can convert this to cornmeal pongal by adding 1/2 cup moong dal and an additional 2 cups of water to the above recipe.
   - Another interesting variation would be cornmeal bath or cornmeal biriyani. The recipe would be similar to Cracked wheat biriyani.
Serving Suggestion
    - You can serve this with some pickle or some chutney.    
Serves : 2-3

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 Published by on and last updated on 2013-11-13.