Starters, Salads, Soups

Corn Polenta (uppuma)

Corn polenta, Uppma in India, In Africa its called Ugali or koki, Mealie bread in South Africa. Is made all over the world in so many ways. Try this a different, quick starter topped with freshly chopped coriander, roasted grated coconut. The tangy, musky flavors of curry leaves and caraway seeds give this Uppma topped with cilantro sautéed with coconut beautiful aromatic and yummy. Enjoy


Print Recipe
Serves: 2-3 Cooking Time: 30 mins


  • 2 cups coconut milk
  • 1 tsp turmeric powder
  • 1 tsp coriander seeds
  • 1 tbsp caraway seeds
  • 1/2 tsp ginger powder
  • 1 tbsp. black mustard seeds
  • 1 small piece of dried red chilli (optional)
  • 1 tsp Himalayan pink salt (to taste)
  • 1 tbsp fresh curry leaves (optional)
  • 2 tbsp chopped thin slices of cabbages
  • 1 tbsp heap spoon coconut butter or 4 tbsp coconut oil
  • For topping
  • 1 tbsp coconut oil
  • 1/2 tsp salt to taste
  • 1 tsp mustard seeds
  • 1/2 cup grated coconut fine
  • 1/2 cup of fresh coriander leaves
  • few dashes of pepper (optional)
  • few scrapping of the grated nutmeg nut



In a coffee-blender add caraway seeds, black mustard seeds, coriander seeds and blend until coarse powder.


In a saucepan add coconut oil and sauté 30 seconds the coarse powder which was blended.


Add curry leaves, turmeric powder, ginger powder. sauté continuously for another 30 seconds.


Add the coarse cornmeal to the spices in the saucepan and mix it all up well over medium heat, stirring continuously. When all mix the ingredients are well mixed add one cup of warm water and continue to stir.


It will start getting firm and clumping up slightly, now add coconut milk and continue stirring. The corn will get firmer but still in a pliable consistency.


Pour the mixture into serve tray and spread it out evenly and let it cool to get firm then cut into equal slice portion for serving.


The topping


In Frying pan add coconut oil and Sauté mustard seeds fresh grated ginger for 1 minute and then add freshly chopped coriander leaves, add salt and pepper to taste.


In a separate saucepan sauté grated coconut until slightly brown and add over sautéed coriander leaves. Set aside the topping for polenta.


Add, all ingredients for another minute and add the grated coconut powder and continue mixing well until


You can cut a slice of the polenta and place on a serving plate. Place on top, the coriander coconut mix and garnish with some of the grated brown coconut powder.


You can serve this dish for breakfast or as a starter for lunch.


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