Upma, the savory breakfast porridge that originated in southern India, is traditionally made with semolina or crushed rice. It's a deeply satisfying dish that lends itself to endless variations. You can stir in vegetables such as minced asparagus, tomatoes or peppers; fresh herbs like cilantro or parsley; and nuts including cashews or peanuts.
60 Min
GF
Corn Upma
For this version, I use corn grits and fire-roasted summer corn, which add sweetness, texture and a subtle smokiness. Curry leaves lend a bright, citrusy herbal note and can be found at most Indian grocery stores. If you can't find them, substitute 2 teaspoons finely minced rosemary for a different but complementary flavor.
Upma is at its best with a generous drizzle of ghee just before serving, so don't be shy.
Upma, the savory breakfast porridge that originated in southern India, is traditionally made with semolina or crushed rice. It's a deeply satisfying dish that lends itself to endless variations. You can stir in vegetables such as minced asparagus, tomatoes or peppers; fresh herbs like cilantro or parsley; and nuts including cashews or peanuts.
For this version, I use corn grits and fire-roasted summer corn, which add sweetness, texture and a subtle smokiness. Curry leaves lend a bright, citrusy herbal note and can be found at most Indian grocery stores. If you can't find them, substitute 2 teaspoons finely minced rosemary for a different but complementary flavor.
Upma is at its best with a generous drizzle of ghee just before serving, so don't be shy.
Cook Time
1 hour
Serves
6
Directions
Step 1
Roast the corn over a gas flame or on an outdoor grill, turning until lightly charred and cooked through. Cut the kernels from the cobs and set aside.
Step 2
In a medium saucepan over medium-high heat, warm the ghee and add the mustard seeds. Once they begin to pop, immediately stir in the curry leaves and onion. Cook until the onion is translucent.
Step 3
Add the serrano pepper, ginger, salt, turmeric and black pepper. Stir in the yogurt and 1½ cups water and bring to a boil. The mixture may appear curdled, but it will smooth out once the grits are added.
Step 4
Reduce the heat to low and whisk the yogurt mixture. Slowly add the corn grits in a steady stream, whisking constantly. Stir in the roasted corn. Cover and cook over the lowest heat for 2 to 3 minutes, then turn off the heat.
Step 5
Let the upma rest, covered, for at least 20 minutes so the grits absorb the liquid and become tender.
Step 6
Fluff gently with a spoon. Fold in the peanuts and cilantro, squeeze lemon juice over the top and finish with a generous drizzle of ghee before serving.
Notes & Variations
- Upma also can be made with semolina or cornmeal. A good starting ratio is 3 parts liquid to 1 part grain. If you're using a particularly thick yogurt, add additional water as needed.
- To reheat leftovers, stir in a splash of water while warming to restore a creamy texture.
Ingredients
Step 1
Roast the corn over a gas flame or on an outdoor grill, turning until lightly charred and cooked through. Cut the kernels from the cobs and set aside.
Step 2
In a medium saucepan over medium-high heat, warm the ghee and add the mustard seeds. Once they begin to pop, immediately stir in the curry leaves and onion. Cook until the onion is translucent.
Step 3
Add the serrano pepper, ginger, salt, turmeric and black pepper. Stir in the yogurt and 1½ cups water and bring to a boil. The mixture may appear curdled, but it will smooth out once the grits are added.
Step 4
Reduce the heat to low and whisk the yogurt mixture. Slowly add the corn grits in a steady stream, whisking constantly. Stir in the roasted corn. Cover and cook over the lowest heat for 2 to 3 minutes, then turn off the heat.
Step 5
Let the upma rest, covered, for at least 20 minutes so the grits absorb the liquid and become tender.
Step 6
Fluff gently with a spoon. Fold in the peanuts and cilantro, squeeze lemon juice over the top and finish with a generous drizzle of ghee before serving.
Notes & Variations
- Upma also can be made with semolina or cornmeal. A good starting ratio is 3 parts liquid to 1 part grain. If you're using a particularly thick yogurt, add additional water as needed.
- To reheat leftovers, stir in a splash of water while warming to restore a creamy texture.
Tags:
60 Min
GF
Tags:
60 Min
GF
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