These days I can see lots and lots of corn in all the farmer’s markets. Whenever I see them, I think of my college days in Balgaum. We used to eat a lot of ‘butta’, which was fried on charcoal. The road side gadiwalas applied salt, lemon and some spicy chutney. They were so tasty.
In Bangalore, we get the masala corn, butter corn etc. In my pachi’s house, they prepare some dish with for Ganesh Chaturthi, where in the corn cobs are cut into two and they are cooked with some other vegetables in coconut gravy. I will post that recipe sometime later.
Corn upkari is a very simple and very tasty dish. I have learnt it from Pachi and since then, I am a big fan of it.
Ingredients: Corn 1 cup Onion 3/4 cup Coconut 1 tbl spn Green chillies 3-4 Coriander leaves 2-3 strands Oil 1 tea spn Asafoetida a pinch Curry leaves 4-5 Mustard 1/2 tea spn Salt
Method: Heat oil and fry mustard. When they start popping, add curry leaves, asafoetida, green chillies and onion. Fry till the onions turn translucent. Now add corn and coconut, add 1/2 cup water, salt, close the lid and cook till corn becomes tender. Garnish with chopped coriander. Serve with chapathi or rice.
Serves : 3 Preparation time : 15min
Few days ago, Sudha Vinod left a comment on Aayi’s recipes. The comment goes like this, “I want to know the recipe of a dish, I don’t remember the name it goes like this – I think its made of rice batter and u add coconut and coriander leaves on the top. They look like uttappam but have a slight sweet taste. One of my friend during collage days used to get this, she was from Konkan area and that was about 12 years back. I still relish the taste can u please post the recipe of what I am asking for “.
I could not think of any dish which exactly matches the description. I asked a few Konkani people and they said it looks like ‘ pita/rullau bhakri ‘( tandulu – rice, peet/pita – flour, rullau – rice flour – , akki – rice). The ‘ uttappam ‘ in the comment reminds me of another popular dish, its called ‘ abhibhakri ‘, but then, it is not sweet and it is not made of rice batter. So I thought of posting both the recipes, so that Sudha can choose the correct one. If I find something else which is more accurate, I will post it here.
Priya has posted a different version of bhakri few days back.
Ingredients: 1 cup rice flour 3/4 cup fresh/frozen coconut 1/2 cup milk 1 tbl spn ghee or butter 1/2 cup chopped onion 1/2 tea spn sugar(optional) Salt
Method: Mix all (1 tea spn of ghee is used here, remaining is used for frying) and add water if required. Don’t make the dough too thick like chapathi dough, it should be a bit watery. Apply oil/ ghee to hot tava & spread the bhakri slightly less than 1/2 inch thick with hand – Keep a big ball of the batter on the tava , slightly spread using hand, then apply a bit of water on the batter and spread to the required thickness.
Add some shortening/ ghee & cover on medium flame.
After some time, turn it and apply some more shortening/ ghee on the edges. This tastes great when it is hot and crispy.
Serves : 2 Preparation time : 15min
