BHUTTA KA KEES (CORN UPMA)

Anyone who has visited Indore and Sarafa will know how delicious this recipe is. It is extremely simple…Perfect combination of the sweetness of the corn along with the subtle hint of chilly. Do give it a try.

INGREDIENTS:

1.    2 full corn on the cob shelled (you can use American frozen corn also, that will be 2 cups)

2.   3 to 4 green chillies

3.   1 inch piece ginger

4.   1/2 cup milk

5.   1 Tsp. mustard seeds

6.   A few curry leaves

7.   1/4 Tsp. haldi/turmeric

8.   1 Tsp. hing/asafoetida

9.   1 Tsp. sugar

    10.1/4 cup finely chopped coriander leaves

    11. Juice of ½ a lemon

    12. 2 Tbs. ghee

    13. Salt to taste

    14. 2 Tbs. grated fresh coconut (optional)

METHOD:

1.    Coarsely grind the corn. Do not add any water.

2.   Crush the green chilles and ginger finely.

3.   In a wok add the ghee. Add hing,mustard seeds,curry leaves and wait till it splutters. Then add the ginger and green chilliy paste. Fry for 2 minutes, and add the turmeric powder. Add the corn, salt to taste and fry for 4 to 5 minutes. Add the milk and stir well. Add the sugar. Cover and let it cook till it reaches a thick upma kind of consistency. Remove from flame and add the lemon juice.

4.   Serve hot, garnishing with the corriander leaves and grated coconut.

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Picture Credit: Aishani Jaiswal