There was this broken maize that I procured from the local grocer which I used for this conventional south Indian recipe, Upma. Both of us are fond of upma, like the dialogue in ‘Pokiri’ movie, we also belong to upma-family. Maize upma tastes more like broken rice upma except for it is a tad bit sticky. Makki ka roti is famous in north India, corn breads or tacos and the like are well known maize recipes in continental cuisines; but in south India usage of maize is not much prevalent. Hence, this recipe would offer good cereal diversity to south Indian cuisine.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
1. Broken Maize – 1 ½ cups
2. Onion – 1
3. Green peas – ¼ cup
4. Carrot – 1
5. Beans – 6
6. Green chilies – 2
7. Curry leaves – 1 sprig
8. Oil – 2 tbsp
9. Mustard – ½ tsp
10. Bengal gram – 1tbsp
11. Urad dal – 1 tbsp
12. Asafoetida – 1 pinch
13. Salt to taste
14. Water – 3 ½ cups
Step 1: Wash and chop the vegetables into small dices.
Step 2: Heat the oil in a kadai, splutter mustard seeds, roast Bengal gram & urad dal in it, sprinkle asafoetida, add curry leaves, green chilies and sauté onion in it till translucent.
Step 3: Heat water on the other stove with enough salt in parallel.
Step 4: Sauté carrot, bush beans and finally the green peas along with the onion.
Step 5: Add the broken maize into the kadai and let the grains get roasted.
Step 6: Now carefully add the boiling water to the kadai and close immediately. Be very careful as the hot water may splash while pouring into the kadai.
Step 7: Close the lid and cook in simmer for 5 minutes. Then open the lid, stir and cook again for 5 minutes.
Step 8: Fill a bowl, place it upside down on the serving plate and take off the bowl to get nice moulded serving.
Step 9: Serve along with coconut chutney or plain curds.