Corn Upma with Onion Tomato Chutney

          Upma was not my favourite dish as I found it very bland and mundane.  It has become one of the regulars at my dinning table as it is easier to make in minutes.  I brought a packet of broken corn kernels from an Indian grocery store but didn't know what to do with it. I have heard of corn upma but this is the first time I tried making it at home.

         It came out well with a completely different texture and a chewy feel. Delicately flavoured with ginger and chilli, it makes a warming delicious dish. You can make it more healthy by adding come veggies to it like carrots, beans, potatoes etc.

Broken corn pearls [medium]: 1 cup.
Onion [large]:1
Green chilli : 2.
Fresh ginger: 1 inch piece.
Salt: to taste.
Curry leaves: 1 sprig.
Mustard seeds: 1/2 tsp.

Channa dhal: 1 tsp.
Water: 2 cups.
Gingelly oil: 1 tsp.

Garnish: coriander leaves.

1.Slice the onion and green chilli finely. Chop the ginger to a mince.
2.Heat oil in a non stick pan on medium flame. Splutter the mustard seeds. Add the channa dhal and curry leaves.

3.Add the ginger and onion. Saute until golden.
4.Add the 2 cups of water and salt.Bring to a boil.
5.Add the broken corn pearls. Mix thoroughly and cook in low flame until all the water is absorbed and the corn is cooked.
6.Garnish with coriander leaves.

Keep warm and serve with onion tomato chutney.

Onion Tomato Chutney

          I love chutneys made with vegetables as they taste splendid and quite low in calories as well:) This is a yummy spicy chutney which can be made in minutes. It serves not only as dipping sauce for idlis and dosas but also works well as a spread for bread sandwiches and roti wraps.
         It also keeps well for upto a week and comes in handy in time of need like the morning rush hour or when unexpected guests turn up:)

         I personally don't like to add tadka [thaalippu] to the chutney as I feel it just add extra oil to the dish for no reason at all. Be my guest to do that step if you wish to by heating 1 tsp oil and splutter 1/2 tsp of mustard seeds and a sprig of curry leaves. Add this to the ground chutney, mix well and serve.

Small onions: 10-12.
Tomatoes [medium]: 2.
Red chillies: 2.
Whole garlic pods: 6-8.
Salt: to taste.
Gingelly oil: 1 tsp

1. Chop the onions and tomatoes into tiny pieces. Slice the garlic finely.
2.Heat oil in a non stick pan on medium flame. Add the garlic and red chillies.
3.Saute for 2 mins. Add the chopped onions, tomatoes and salt.
4.Cook for 8-10 mins in low flame until the onions are translucent and the tomatoes are melted.
5.Cool and grind to a smooth chutney.

Check salt and serve with corn upma.

Sending this to Sravani's  Cooking Concepts : Roti Patchadi/Chutney 

WWC-Corn for Dinner , event originally concieved by Sanjeetha KK ,guest hosted by me here for the month of July.

WWC Cornmeal for Breakfast  by Anu , an event originally by Sanjeeta KK .

Enjoy...

Scribbled by Reva