Corn Upma Recipe: A Wholesome Breakfast Delight

Corn upma is rich in carbohydrates, fiber, and essential vitamins. The combination of semolina and sweet corn provides energy and keeps you full for longer, making it a great breakfast option. Corn adds a good dose of antioxidants, while the tempering of dals and spices offers protein and healthy fats. This recipe can be made healthier by reducing the amount of ghee or oil used.

Ingredients for Corn Upma

Semolina (Rava/Sooji) – 1 cup
Sweet Corn Kernels – ½ cup (fresh or frozen)
Onion – 1 medium, finely chopped
Green Chilies – 1-2, finely chopped
Ginger – 1 teaspoon, grated or finely chopped
Curry Leaves – 8-10
Mustard Seeds – 1 teaspoon
Cumin Seeds – 1 teaspoon
Chana Dal (Split Bengal Gram) – 1 tablespoon
Urad Dal (Split Black Gram) – 1 tablespoon
Cashew Nuts – 8-10 (optional)
Ghee or Oil – 2 tablespoons
Water – 2½ cups
Salt – to taste
Fresh Coriander – for garnish
Lemon Juice – 1 tablespoon (optional)

How to Make Corn Upma

Heat a pan on medium flame and add 1 cup of semolina. Dry roast it until it turns light golden brown and you can smell its aroma. Stir continuously to avoid burning. Once roasted, transfer it to a plate and set it aside. If using fresh corn kernels, boil them in water for 5 minutes, or until tender. If using frozen corn, you can thaw and use them directly. Set aside. In the same pan, heat 2 tablespoons of ghee or oil. Add 1 teaspoon of mustard seeds and let them splutter. Then, add 1 teaspoon of cumin seeds, 1 tablespoon of chana dal, 1 tablespoon of urad dal, and sauté until the dals turn golden brown. Add 8-10 curry leaves, 1-2 chopped green chilies, and 1 teaspoon of grated ginger to the tempering. Sauté for a minute until fragrant. Then, add the finely chopped onion and sauté until they become translucent.

Now, add the boiled sweet corn to the pan and sauté for a minute. Pour in 2½ cups of water, add salt to taste, and bring the mixture to a boil. Gradually add the roasted semolina to the boiling water while stirring continuously to avoid lumps. Reduce the heat to low and cover the pan with a lid. Let it cook for 4-5 minutes until the water is absorbed and the semolina is fully cooked. Stir occasionally.

Once the upma is cooked and has a soft, fluffy texture, turn off the heat. If you like, add 1 tablespoon of lemon juice for a tangy twist. Garnish with fresh coriander leaves and, optionally, toasted cashew nuts for added crunch. Serve your delicious corn upma hot, accompanied by coconut chutney, pickle, or a side of yogurt. It’s perfect for breakfast or as a light meal.

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