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Blogging Marathon# 35: Week 1/ Day 1

Theme: Cooking with Corn

Dish: Sweet Corn Uggani

It’s time to start yet another edition of Blogging Marathon. My theme for the first week is ‘Cooking with Corn‘. Corn was rarely used in cooking while I was growing up. We used to enjoy grilled corn on the cob during rainy season, but my mom hardly ever used it to cook anything.  Though sweet corn soup was famous in those days, but we ate it only at restaurants once in a while.

Nowadays corn, especially sweet corn, is being used very widely in Indian dishes. I use corn quite a lot in my cooking and make corn pulao, corn gravy curry for rotis. I keep a bag of frozen corn in the freezer and also buy fresh when I see some good quality ones in the grocery store.

So for the first day I made a snack that is made with sweet corn and murmure or puffed rice. Uggani is a famous snack in Rayalaseema region in Andhra Pradesh. Typically it is lightly cooked, but today I have a no-cook version that is equally delicious. This is a quick and easy dish that is great to be served as an evening snack.

Print Recipe
Sweet Corn Uggani Yum
Sweet Corn Uggani
Course snack
Cuisine karnataka
Prep Time 20 minutes
Servings
serving
Ingredients
  • 2 cups Murmure
  • 1 cup Sweet Corn kernels (if the kernels are hard then boil them until soft. Corn we get here are super sweet and soft, so I use them raw)
  • 1 Red onion - small, finely chopped
  • 1 Tomato - medium, deseeded and chopped
  • 1 Carrot - small, grated (optional)
  • ½ tsp chili powder Red (adjust as per your taste)
  • ½ tsp Cumin Ground
  • 2 tsps Lemon juice (adjust as per taste)
  • 2 tbsps Cilantro - finely chopped
  • to taste Salt
Course snack
Cuisine karnataka
Prep Time 20 minutes
Servings
serving
Ingredients
  • 2 cups Murmure
  • 1 cup Sweet Corn kernels (if the kernels are hard then boil them until soft. Corn we get here are super sweet and soft, so I use them raw)
  • 1 Red onion - small, finely chopped
  • 1 Tomato - medium, deseeded and chopped
  • 1 Carrot - small, grated (optional)
  • ½ tsp chili powder Red (adjust as per your taste)
  • ½ tsp Cumin Ground
  • 2 tsps Lemon juice (adjust as per taste)
  • 2 tbsps Cilantro - finely chopped
  • to taste Salt
Sweet Corn Uggani
Instructions
  1. Combine all the ingredients in a bowl. Taste and adjust the seasonings accordingly. Serve immediately.
Recipe Notes

Lets check out what my fellow marathoners have cooked up today for BM# 35.

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19 thoughts on “Sweet Corn Uggani (Borugula/ Maramarala Upma)”

  1. Looks so inviting Pavani. I am doing this theme too. I am the only person at home who likes corn. Will bookmark these to try later 🙂

  2. Wow no cook version sounds interesting and a very healthy one 🙂 addition of corn makes it much more inviting !!

  3. Wow! Ruing the fact that I have finished the corn and brought baby corn today. This one would have been a hit at tomorrow’s party. Anyway bookmarking.

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