Sweet Corn Uggani (Borugula/ Maramarala Upma)

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.

Ingredients:
Murmure - 2cups
Sweet Corn kernels - 1cup (if the kernels are hard then boil them until soft. Corn we get here are super sweet and soft, so I use them raw)
Red onion - 1 small, finely chopped
Tomato - 1 medium, deseeded and chopped
Carrot - 1 small, grated (optional)
Red chili powder - ½tsp (adjust as per your taste)
Ground Cumin - ½tsp
Lemon juice - 2tsp (adjust as per taste)
Cilantro - 2tbsp, finely chopped
Salt - to taste

Method:

• Combine all the ingredients in a bowl. Taste and adjust the seasonings accordingly. Serve immediately.

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