Corn upma is a nice variation from regular rava upma with vegetables. Corn I used here is tinned American sweet corn which is readily available in the market. So, try it and who knows it becomes regular in your kitchen.
Recipe of corn upma
1 cup sooji (rava/semolina)
2 tbsp corn kernels (tinned)
1/2 tsp mustard seeds
2 tbsp oil
Salt to taste
Few curry leaves
2 tsp chane ki dal (Bengal gram dal)
3 green chillies- chopped
2 1/2 cups water
1. Heat 1 tbsp oil in a kadhai and roast sooji on a low heat for 5 minutes till nice aroma comes out and
sooji turns very light brown. Take out sooji from kadhai and keep aside.
2. Heat remaining 1 tbsp oil in the kadhai and add mustard seeds. When they splutter, add chane ki dal.
Roast for few seconds.
3. Add curry leaves, green chillies and corn. Fry for 1 minute.
4. Add water and salt. Let it come to boil, then simmer on low heat, covered, for 5 minutes.
5. Slowly add sooji (little by little) mixing with other hand to avoid lumps.
6. Cover the kadhai and let all water gets absorbed. Your corn upma is ready. Serve hot.
Recipe of corn upma
1 cup sooji (rava/semolina)
2 tbsp corn kernels (tinned)
1/2 tsp mustard seeds
2 tbsp oil
Salt to taste
Few curry leaves
2 tsp chane ki dal (Bengal gram dal)
3 green chillies- chopped
2 1/2 cups water
1. Heat 1 tbsp oil in a kadhai and roast sooji on a low heat for 5 minutes till nice aroma comes out and
sooji turns very light brown. Take out sooji from kadhai and keep aside.
2. Heat remaining 1 tbsp oil in the kadhai and add mustard seeds. When they splutter, add chane ki dal.
Roast for few seconds.
3. Add curry leaves, green chillies and corn. Fry for 1 minute.
4. Add water and salt. Let it come to boil, then simmer on low heat, covered, for 5 minutes.
5. Slowly add sooji (little by little) mixing with other hand to avoid lumps.
6. Cover the kadhai and let all water gets absorbed. Your corn upma is ready. Serve hot.
