MAKYACHA/ MAKAI/ DESI CORN UPMA

Corn/ Makyacha Upma is very healthy and tasty dish. Corn upma is a healthy breakfast dish filled with a goodness of corn. It is equally great when served as an evening snack with a cup of hot tea/ coffee. This recipe tastes great when desi corn is used for this. Now a days, we rarely get desi corn and the market is full of sweet corn. But last week got this and my mind started for searching something interesting. I have planned to make upma, vada and dhapate with this desi corn. These all are my Kaku’s recipes, who is much closer to me after my Aai. Other 2 recipes are coming in few days. Here is an offbeat upma that will blow your boredom away. Not made of rawa, wheat or any standard ingredients, the Makai Upma is not even made of sweet corn. It is made with crushed or grated desi makai, along with traditional tempering and a garnish of aromatic coriander and desiccated coconut.

INGREDIENTS:

1 Cup Desi Makai/ Corn Kernels

1 Onion, finely chopped

1 sprig Curry Leaves

2-3 Green Chillies, chopped

2 tablespoon Coriander, chopped

½ Lemon Juice

2 tablespoon Oil

½ teaspoon Cumin Seeds

½ teaspoon Mustard Seeds

½ teaspoon Turmeric Powder

Salt to taste

¼ teaspoon Asafoetida

2 tablespoon roasted and coarsely crushed Peanuts

Dry Desiccated Coconut, for garnishing

 METHOD:

STEP 1 – Grate the desi corn and keep aside.

 I have kernels so I ground them coarsely in mixer pot.

STEP 2 – Heat oil in a pan, add cumin seeds and mustard seeds and let them splutter.

STEP 3 – Add peanuts and roast for few seconds.

STEP 4 – Then add chopped onion and green chillies and sauté well for few minutes until rawness goes off.

STEP 5 – Add curry leaves, some chopped coriander and asafoetida and give a nice mix.

STEP 6 – Now add grated or coarsely ground corn in it and give a nice stir.

STEP 7 – Cook for 3-4 minutes stirring continuously. Add salt and mix it well.

STEP 8 – Then cover it with lid and cook for another 5-7 minutes or till it is cooked properly.

Stir it in between so that it will not stick to the bottom of the pan.

STEP 9 – If it looks too dry, you can sprinkle 1-2 tablespoon water and mix it well. Ensure that there are no lumps.

STEP 10 – Again cook it for next 2 minutes without lid. When it is done, switch off the flame and add chopped coriander. Mix it and ready to serve.

While serving garnish it with some chopped coriander, desiccated coconut and drizzle some lemon juice. Serve piping hot corn/ makyacha upma with a hot cup of tea and enjoy.

NOTES: *You can add veggies also like chopped tomato, capsicum to make it more healthy and colourful.