Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Upma with Hominy Grits

I got hooked on grits, a type of coarse meal, and product of stone grind, dried corn. In looks, grits are similar to rice ravva (the kind we use for rice upma), coarse sand like and grainy. The texture, smell and taste of grits is really something and quite addictive. Do you know the taste of dried corn kernels (before popcorn), grits taste almost like that.

I keep the preparation of this particular upma very simple; don’t like to add lots of vegetables, like I do for couscous/cracked wheat. Just the basic upma ingredients and some roasted nuts-either cashews or peanuts, that’s about it. Just enough for my Wednesday’s yogi (minimal) diet.

Grits, red onion, ginger, green chillies, curry leaves, ghee in the cup--- cumin and mustard seeds, urad dal, chana dal --- ingredients for grits upma


2 cups of grits (I used Quick Cooking Grits)
4 cups of water
1 onion, 2 green chillies & a small piece of ginger – all finely chopped
Salt to taste
A fistful of roasted cashews or peanuts

For popu or tadka
1 tablespoon of ghee
1 tsp each-mustard seeds, cumin, urad dal, chana dal & curry leaves

In a large pan, heat ghee. First add and sauté popu/tadka ingredients, then the finely chopped onion, green chillies and ginger. When they are golden, add water and stir in the salt. Cover and bring to a boil. Remove the cover, slowly add hominy grits, stirring continuously. Reduce heat, cover and cook for 15 minutes longer, stirring occasionally to keep from sticking. Serve hot with chutney.

Hominy Grits upma with Amla chutney
Hominy Grits Upma with Amla chutney ~ My Wednesday’s Yogi Diet

Posted by Indira©Copyrighted in Corn - Hominy Grits (Wednesday February 1, 2006 at 2:51 pm- permalink)
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