Cornmeal Porridge
By: Sanjeeta Kk
Published: Saturday, November 27, 2010 - 12:21am

Ingredients




1 cup corn meal
2 cups water
1 cup curd
1/2 teaspoon Cumin powder (jeera)
1 pinch of salt

Preparation

1 Clean and pick the corn kernnels. 2 Grind it in a mortar or blender to a coarse powder. 3 Store it in an air tight container for future use. 4 Boil water in a pan and add cornmeal. 5 Let it cook till the cornmel becomes soft. 6 Pressure cooker will make the cooking much faster. 7 Remove from fire and let it cool before adding curd. 8 Sprinkle cumin powder and salt and serve.

About


Note: Cornmeal can be cooked and refrigerate upto 6-7 days. Take the required quantity of pre-cooked cornmeal and make the porridge in a jiffy.