Cornmeal Upma (Makai Upma Goa)

Name: Cornmeal Upma
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3 servings
Cuisine: Indian (Goa)
Ingredients: 1 cup coarse cornmeal (makai ka atta); 2 cups water + 1 cup coconut milk; 1 onion, chopped; 2 green chillies, slit; 1 tsp mustard seeds; 8 curry leaves; 2 tbsp coconut oil; Â½ cup fresh grated coconut; Salt to taste

🟢 Veg🌾 Gluten-free📊 Medium

Traditional 56. Cornmeal Upma recipe

⏱️5 minPrep

🔥20 minCook

🕒25 minTotal

🍽️3Serves

🧺 Ingredients

👩‍🍳 How to make Cornmeal Upma

Dry roast cornmeal (3 mins, low heat): Toast in dry pan until fragrant.
Tempering (2 mins, medium heat): Heat coconut oil, add mustard seeds â€” let pop. Add curry leaves, chillies, onion. SautÃ© until soft.
Add liquids (2 mins, high heat): Pour water and coconut milk. Bring to boil. Add salt.
Add cornmeal (10 mins, low heat): Pour cornmeal in steady stream while stirring. Cook until thick and pulls away from sides.
Finish: Fold in grated coconut. Serve hot.

📖 Cultural notes

Makai upma reflects Goa's centuries-old relationship with corn â€” the Portuguese introduced maize to India through Goa in the 16th century, making Goa the first place in Asia where corn was grown. ---

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