Serves – 4-5
- ‘Makyachi kanase’ /Bhutta / fresh ears of corn – 6-7
- Onion – 1 (finely chopped)
- Tomato – 1 (finely chopped)
- Oil – 3 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Few curry leaves
- Turmeric powder – ½ tsp
- Kanda lasun masala / lal tikhat – 3 tsp
- Lemon – ½
- Sugar – 1 and ½ tsp
- ‘Sajuk Tup’ / clarified butter – 1 tbsp
- Fresh coriander leaves (finely chopped)
- Salt to taste
Watch how to make Corn upma on YouTube;
Makyacha upma recipe with step-wise pictures
- Grate all the bhuttas with a grater.
- Finely chop the onion, tomato and fresh coriander leaves.
- Heat oil in a pan. Once oil is heated, add mustard seeds, cumin seeds and curry leaves. Allow them to splutter nicely.
- Then add onion and sauté till translucent.
- Add tomato and cook until soft.
- Add turmeric powder and mix well.
- Reduce the heat to low and add grated corn. Mix well.
- Add kanda lasun masala / lal tikhat and salt to taste.
- Mix it really well and cook covered for 8-10 minutes on a low heat, stirring occasionally.
- Now add fresh coriander leaves, fresh lemon juice, sugar and ‘sajuk tup’/ clarified butter.
- Mix it really well and cook covered for couple of minutes.
- Serve hot with a cup of hot ginger tea.