Poha Aur Makai ka Upma

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 2 to 3 servings
Ingredients

• 1 cup beaten rice (poha)
• 2 tbsp chopped cashewnuts (kaju)
• 1 chopped onions
• 1 cup crushed sweet corn kernels (makai ke dane)
• 1/2 tbsp ginger-green chilli paste
• 1/4 cup dessicated coconut
• 1/2 tbsp sugar
• 1 tsp lemon juice
• 1 cup buttermilk
• 2 tbsp ghee
• 2 tsp urad dal (split black lentils)
• 2 tsp mustard seeds ( rai / sarson)
• 5-6 curry leaves (kadi patta)
• pinch asafoetida (hing)
• salt to taste
• chopped coriander (dhania) for garnishing

Method

1. Roast poha in a pan and keep it aside.
2. Heat ghee in a pan and add urad dal and saute for 2-3 seconds.
3. Add the mustard seeds and when the seeds crackles, add asafoetida curry leaves and onions and saute for some time till onion gets transparent.
4. Add the cashewnuts and sweetcorn and saute for 7-8 minutes.
5. Add the butter milk and 1 to 2 cup of water and stir continuously.
6. When it starts boiling add roasted poha, ginger-green chilli paste, coconut, sugar and mix well.
7. Add lemon juice and mix well.
8. Garnish with sev and coriander and serve hot.