Tuesday, 29 September 2015

MAKYACHA UPMA / MAKAI UPMA / CORN UPMA / मक्याचा उपमा


MAKYACHA UPMA / MAKAI UPMA / CORN UPMA / मक्याचा उपमा 

INGREDIENTS

Makyache dane / corn kernels
 2 cups
Soaked chana dal
1 cup
Green chillies
2 - 3 nos
Jeera / cumin
1 tsp + ½ tsp
Curry leaves      
7 – 8 nos
Salt
T.T.
Haldi / turmeric
¼ tsp
Heeng / asafetida
¼ tsp
Oil
3 – 4 tbsp
Scraped fresh coconut
For garnish
Chopped coriander leaves
For garnish

METHOD:



1.       Grind together to a coarse paste the corn kernels, chana dal, green chillies, 1 tsp jeera, curry leaves and salt.


2.       Add little water if required while grinding.


3.       Heat oil, add in the remaining jeera, heeng and haldi.


4.       Add in the paste, stir around and saute.


5.       Cover and simmer, give it 2 – 3 steams stirring in between.



6.       Initially the mix will stick to the sides, but as it gets cooked it will start leaving the sides of the pan and form into a moist ball like mass.

7.       Leave it a little moist, as it cools down it will firm up more.


8.       Serve hot garnished with coconut and coriander leaves.





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