Corn Upma

Preparation :10 mins
Cook :13 mins
Total Time :23 mins
Servings :Makes 3 servings

Ingredients :

1 1/2 cups coarsely crushed sweet corn kernels (makai ke dane)
1/4 cup curd (dahi)
1/2 cup thick beaten rice (jada poha)
1 tbsp ghee
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
2 tsp urad dal (split black lentils)
6 curry leaves (kadi patta)
1/4 cup finely chopped onions
1/4 tsp turmeric powder (haldi)
1 1/4 tsp green chilli paste
2 tbsp finely chopped coriander (dhania)
1 tsp lemon juice
salt to taste

Method :

Combine the curds and ½ cup water in a deep bowl and whisk well. Keep aside.
Heat a broad non-stick pan, add the beaten rice and dry roast it on a medium flame for 4 minutes.
Transfer the beaten rice to a plate and keep aside.
Heat the ghee in a broad non-stick pan, add the mustard seeds, asafoetida, urad dal and curry leaves and sauté on a medium flame for 1 minute.
Add the onions and sauté on a medium flame for 1 minute.
Add the corn, turmeric powder and green chilli paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the roasted beaten rice, coriander, curd-water mixture, lemon juice and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
Serve immediately.