How To Prepare A Savoury Upma With Corn Flour

Upma is a traditional South Indian breakfast. Although typically made with semolina flour, this recipe uses cornmeal. Earthbound Farm Frozen Organic Peas, Frozen Organic Green Beans and Frozen Organic Sweet Corn are quick and healthy additions. This meal is rich in carbohydrate and fiber. Upma is usually yellow in colour when done. I will show you the step by step guide on how to prepare upma using corn meal (maize flour).

Upma With Corn Flour

Serving: 4

Requirements

  • 1 cup cornmeal 
  • ¼ cup frozen peas  
  • 1/2 cup frozen corn
  • 1/2 cup frozen green beans
  • ¼ cup carrots, diced and cooked
  • 2 tablespoons ghee or butter
  • 2 tablespoons cooking oil
  • ½ teaspoon mustard seeds
  • 1 sprig curry leaves (optional or source these ingredients in an Indian specialty market) 
  • ½ teaspoon urad dal – split black lentil (optional or source these ingredients in an Indian specialty market)
  • ½ teaspoon chana dal – split chickpea (optional or source these ingredients in an Indian specialty market) 
  • 1 tablespoon cashew halves
  • 1 medium onion, diced small
  • 1 small tomato, diced2  green chiles, split lengthwise
  • ½ teaspoon ginger-garlic paste (or substitute with 1/4 tsp. each grated ginger and grated garlic) 
  • ¼ teaspoon sugar 
  • Salt to taste
  • 2 cups water 
  • Cilantro leaves, for garnish 
  • 1  tablespoon freshly grated coconut, for garnish 

Direction

1. Boil 2 cups water in a saucepan/kettle.

2. Cook all the frozen vegetables as per the instruction on the package and keep aside.

3. Dry roast the cornmeal in a saute pan on low heat until fragrant (around 5-8 minutes). Put it in a plate/bowl and keep aside.

4. In the same saute pan, now heat oil and ghee. Add mustard seeds. Once the mustard seeds splutter, add the Urad Dal, chana dal and cashew halves. Saute for few seconds.

5. Add the split green chiles, curry leaves, ginger-garlic paste and chopped onions. Saute until onions turn transparent. Add the turmeric powder and tomatoes and saute until it wilts a little. Add the cooked peas, carrots, corn and beans.

6. Add the roasted cornmeal and mix well, salt, sugar and 2 cups hot water. Add the water little by little, mixing well in between. The cornmeal quickly absorbs the water.

7. Cover and cook on very low flame for 3-4 minutes, stirring in between. You know the upma is done when it easily leaves the pan upon stirring.

8. Garnish with chopped coriander leaves. You can also garnish with freshly grated coconut as well. Serve hot.

See Also: Egg in a Hole With Roasted Vegetables Recipe – Simplified Steps

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