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Cornmeal Porridge

14 February 2010 No Comment
The cornmeal porridge

Cornmeal Porridge

Piping hot porridge on a gloomy winter day can be an excellent comfort food besides being very healthy & filling. This one is a staple breakfast dish in many villages of Rajasthan. And being economical as well as nutritious, it wins the crown hands down. Recipe for easy cornmeal porridge;


  • 1 cup corn meal
  • 2 cups water
  • 1 cup curd
  • 1/2  tsp. Cumin powder(jeera)
  • a pinch of salt

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

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


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