Corn Upma

CoverServes 2: 

1.5 Cup tender corn kernels
1/2 tsp mustard seeds
1/2 tsp cumin seeds
a pinch asafoetida
1 green chili chopped
1.5 cup low fat milk
0.5 tsp sugar
juice of half lemon
1 tsp oil
salt to taste

For garnish:
2 tsp chopped green coriander

1 Heat the oil in pan, add mustard seeds, cumin seeds, asafoetida and green chilies and fry till seeds crackle2 Add the corn and cook on low flame for about 5 minutes3Add the milk, sugar, salt and water, cover and simmer till the liquid evaporates and the corn is tender4 5 Add the lemon juice and mix well, garnish with coriander and serve hotCover

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