Quinoa “Upma” with Corn and Mint | Madhur Jaffrey

Upma: “The Western world has no real equivalent for upma,” Jaffrey writes. She describes these savory pilaf-like dishes as less dense, less heavy, less wet versions of risotto. In a nutshell, the basic ingredient is a grain, most commonly poha (flattened rice) and/or sooji (Indian semolina), bolstered with vegetables and spices.

“Make it with what’s in your pantry.” This is the refrain I’ve been hearing in my conscious and subconscious mind. To some extent, this is a theme which I embrace on this blog.

Quinoa is not seen often in India or Indian cooking. This “upma” recipe came about when Jaffrey discovered, quite accidentally, that Western grains can make a good substitute for poha or sooji. (Botanically speaking, quinoa is not a grain. However, it’s often called a “pseudo-grain” because it’s similar in nutrients and eaten the same way as cereal grains.) Luckily, her discovery is my gain. Back in my kitchen, I need to find more ways to cook quinoa.

Cook the quinoa separately, then stir-fry with vegetables and seasonings. What a great way to impart flavor with a mixture of common spices, aromatics and fresh herbs to grains? In addition, it all happens within a short time frame.

Spices include brown mustard seeds, cumin seeds, dried red chili and turmeric. Aromatics, consisting of the curry leaves and chopped onion, are gently incorporated into the spice base. Then add more herbaceous goodness through green chilies, fresh cilantro, and fresh mint. (I left out a pinch of ground asafetida and 1/2 teaspoon of urad dal. They are not present in my pantry.) By and large, what I have in my pantry will get the majority of the job done and reveal the essence of the dish.

Corn is in season now and I love the sweet taste of it. (Fresh peas work great as well.) Kernels from one ear of corn may seem a lot for this “upma” recipe. But why not make the dish more of a salad than a grain dish? Certainly, that’s a healthful way to up the ante with fresh vegetables. Who would object to that?

Print Recipe

Quinoa Upma with Corn and Mint

By Madhur Jaffrey – Serves: 4

In South India, upmas are pilaf-like, well-spiced, savory dishes that can be made with different grains, such as semolina and flattened rice. In this recipe, quino is used.

Ingredients

• 1 cup quinoa
• 3 tbsps olive oil
• Generous pinch of ground asafetida (omitted)
• 1/2 tsp urad dal (omitted)
• 1/2 tsp whole brown mustard seeds
• 1/2 tsp whole cumin seeds
• 1 dried red chili
• 10-15 fresh curry leaves, lightly crushed
• 1/2 large onion, peeled and chopped
• 1/4 tsp ground turmeric
• 1 cup corn kernels, fresh or frozen
• 1-2 fresh hot green chilies, finely chopped
• 2 tbsp chopped fresh cilantro
• 1 tbsp chopped fresh mint
• salt and freshly ground black pepper
• 1 tsp sugar
• 1 tbsp lime or lemon juice
• lime or lemon wedges, to serve

Instructions

1

COOK THE QUINOA: Pour 2 cups water into a pan and bring to a boil. Add the quinoa, stir, and cover. Cook gently over very low heat for 15 minutes. Turn off the heat and let the pan rest, covered, for another 15 minutes.

2

FRY THE SPICES: Put the oil in a large nonstick frying pan and set it over medium-high heat. When hot, add the asafetida and urad dal. As soon as the dal starts to pick up a little color, add the mustard seeds, cumin seeds and the red chili.

3

ADD THE AROMATICS: When the mustard seeds start to pop and the chili darkens, a matter of seconds, add the curry leaves, then the onions and turmeric. Stir and fry over medium heat until the onions are slightly browned, 3-4 minutes.

4

ADD THE CORN: Add the corn, green chilies, fresh cilantro, mint and a generous pinch of salt. Stir and cook gently for about 2 minutes.

5

ADD THE COOKED QUINOA: Gently break up any lumps in the cooked quinoa, and sprinkle 3/4 tsp of salt, a few grind of pepper, the sugar and the lime or lemon juice over the top. Cook over very low heat for 3-4 minutes, tossing frequently by lifting all the ingredients from the bottom with a flat spatula and folding them over. When the quinoa is heated through, check the seasonings and you're ready to eat. Reheat with sprinklings of water. Serve with lime or lemon wedges.

Notes

Adapted from Vegetarian India by Madhur Jaffrey