Corn Upma
Photo: Amina Malik / Contributor
Upma, the savory breakfast porridge that originated in southern India, is traditionally made with semolina or crushed rice. It's a deeply satisfying dish that lends itself to endless variations. You can stir in vegetables such as minced asparagus, tomatoes or peppers; fresh herbs like cilantro or parsley; and nuts including cashews or peanuts.
For this version, I use corn grits and fire-roasted summer corn, which add sweetness, texture and a subtle smokiness. Curry leaves lend a bright, citrusy herbal note and can be found at most Indian grocery stores. If you can't find them, substitute 2 teaspoons finely minced rosemary for a different but complementary flavor.
Upma is at its best with a generous drizzle of ghee just before serving, so don't be shy.