Corn upma recipe | Healthy breakfast recipe | Indian cuisine vegan

Corn Upma recipe | Healthy Breakfast recipe
(Indian Cuisine)

• 4 corn cobs (sweet or regular, grated)
• 1 cup chopped onion
• ½ cup chopped tomato (optional)
• 2–3 green chilies, chopped
• 4–5 curry leaves
• 1 tsp mustard seeds
• 1 tsp cumin seeds (jeera)
• ½ tsp hing (asafoetida)
• ½ tsp turmeric powder
• 1 tsp salt (adjust to taste)
• 2 tbsp oil
• Fresh coriander leaves, chopped (for garnish)
• Lemon juice (for garnish)
• Thin sev and jeeravan masala (optional, for topping)

Grate 4 sweet corns or about 4 regular corns (for a less sweet taste), and keep your vegetables and spices ready before starting.

Instructions:
1. Heat a pan and add 2 tablespoons of oil.

1. Once the oil is hot, add 1 teaspoon mustard seeds and let them splutter.

2. Then add 1 teaspoon cumin seeds (jeera) and ½ teaspoon hing (asafoetida).

3. Add 4–5 curry leaves and 2–3 chopped green chilies. If you’re using sweet corn and want to balance the flavor, you can increase the chilies for some extra spice.

4. Add 1 cup chopped onion and sauté for about a minute.

5. Add 1 teaspoon salt and ½ cup chopped tomato (tomato is optional).

6. Now add the grated corn and mix everything well. The corn will naturally release moisture, so you don’t need to add extra water.

7. To enhance the color and flavor, add ½ teaspoon turmeric powder and mix again.

8. Cook until the mixture becomes slightly dry and the corn is tender. Stir occasionally.

9. Finish with some chopped coriander leaves for freshness.

10. Once the raw taste of corn disappears, it’s ready to serve.

For garnish:

• Top with more fresh coriander
• A few drops of lemon juice
• And optionally, thin sev and a sprinkle of jeeravan masala