Ingredients :
Corn Polenta ( Coarse - ground Corn meal) - 1 Cup
Onion - 1 No (Sliced)
Tomato - 2 Nos. (Medium Sized) (Chopped)
Garlic - 2 Pearls (Finley sliced)
Green Chilies - 2 or 3 Nos.
Ginger - 1 Teaspoon (Finely Chopped)
Asafoetida - A Pinch
Oil - 2 Table Spoon
Mustard Seeds - 1/2 Teaspoon
Urad Dal - 1 Teaspoon
Coriander Leaves - 1 Table Spoon
Curry Leaves - 4 or 5 Leaves.
Lime juice - 1 Teaspoon (Optional)
Method :
Dry roast corn polenta and keep aside. Heat oil in a pan, add mustards seeds, urad dal, then add sliced onion, garlic, ginger and saute with a pinch of salt for 2 minutes now add tomatoes and green chilies add asafoetida, and add 3 Cups of water, required salt and bring it to a boil, now add roasted corn polenta, mix well, and cook covered until its done. Lastly add lime juice, coriander leaves, curry leaves and mix well. Tasty corn polenta puma is ready. Serve with any chutney.
Notes :
Sometimes, you may need extra water than mentioned for the corn polenta to cook completely so keep some hot water in reserve, add if you need it.
Variation :
You can add finely chopped veggies of your choice :-)
For all Spice lover's here is an easy spicy dipping sauce :-)
Ingredients:
Whole Dry red chilies - 15 Nos
Garlic - 2 Table Spoon (Finely Chopped)
White vinegar - 6 Table Spoon
Sugar - 2 Teaspoon
Sesame Oil - 2 Table Spoon
Salt - As per taste.
Method :
Soak the whole red chilies in warm water for about half an hour, drain the water from it.
Now in a blender, add red chilies, garlic, vinegar, sugar, salt and grind it to a smooth paste and keep it aside.
Now heat sesame oil to smoking point, and pour over the chili-garlic paste. Mix well. Allow it to cool, and store refrigerated in an air-tight container. Use as a dipping sauce.
Ingredients :
Raw Rice - 1 cup
Turmeric powder - 1/4 Teaspoon
Ghee - 2 Teaspoon
Salt - As per taste
To Saute and grind :
Grated Raw Mango (Sour tasting) - 1/2 cup
Green chilies - 5 Nos
Garlic - 3 Pearls
Grated Coconut - 1 Table Spoon
Coriander Leaves - 1 Teaspoon (Finely Chopped)
Asafoetida - A Pinch
Oil - 2 Teaspoon
To Temper :
Mustard Seeds - 1/2 Teaspoon
Urad Dal - 1 Teaspoon
Curry leaves - 4 or 5 leaves
Oil - 2 Teaspoon
Method :
Cook rice with enough water, salt and turmeric powder. Heat oil in a pan, add green chilies, garlic, grated coconut, asafetida and sauté for 2 minutes, then add grated mango. Again sauté for 3 more minutes, allow it cool and grind it to a coarse paste. Again heat oil in a pan, add mustard seeds, urad dal, add ground paste, ghee, curry leaves , lastly add cooked rice, and mix well. Tangy and Flavorful rice is ready to eat. You can serve this hot or cold :-)
