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.
Sweet Corn Uggani
- 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
- Combine all the ingredients in a bowl. Taste and adjust the seasonings accordingly. Serve immediately.