Usually local desi corn is used to prepare this dish,but I have made it using sweet corn.
Tastes awesome when served with drizzle of lime juice on top..
Here goes the recipe…
3 Corn Cobs.
2 tbsp Oil.
1/4 tsp Mustard Seeds.
1/4 tsp Cumin Seeds.
A pinch of Asafotida.
8-10 Curry Leaves.
1 tsp Ginger and Green Chillies paste.
1/4 tsp Turmeric Powder.
1/4 tsp Red Chilli Powder.
1/2 tsp Coriander Powder.
1/2 cup milk/water.
1/2 tsp Sugar.
Juice of half Lemon.
1 tbsp Freshly Grated Coconut.(Optional)
1 tbso finely chopped Coriander leaves.
1 tbsp Sev.
Remove the husks from 3 corn cobs.
Now using a grater, grate the corn kernels. You can also slice off the corn kernels with a knife and then coarsely grind them in a mixie or grinder.
Heat oil in a kadhai. Keep the flame to a low and add mustard seeds and cumin seeds and let them crackle,add a pinch of asafotida.
Then add curry leaves and ginger- chilli paste,
turmeric powder, red chili powder and coriander powder.Mix well.
Now add the grated corn and mix well. Saute it for a few minutes.
Season with salt as per taste. Mix again.If using desi corn you can add sugar as per your preference. For sweet corn, you can skip sugar.
Cover the pan with a lid and simmer the corn mixture till it thickens. Stir occasionally.
Add lemon juice and mix well. Consistency should be slightly thinner than upma.
Garnish with sev and chopped coriander leaves.
Grated coconut can also be used for garnishing.