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Cornmeal Porridge

Posted Feb 13 2010 9:02pm 2 Comments
The cornmeal porridge

Cornmeal Porridge

Piping hot porridge on a gloomy winter day can be an excellent comfot 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 kernnels. 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 cornmel 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 upto 6-7 days. Take the required quantity of pre-cooked cornmeal and make the porridge in a jiffy.

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Comments (2)
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I am from the Caribbean and I have never heard of anyone making cornmeal porridge with jeera. Where's the cinnimon and nutmeg? Where's the vanilla essence? Where's the coconut milk? These are the ingredients that give it the perfect balance of smoothness, spiceyness and sweetness, thus making it the ideal Winter comfort food.

The recipe I wrote is an authentic recipe from a state in India. And people out there eat the same porridge day in and day out. Nutmeg, vanilla and coconut milk is unheard of in htose remote area!

Moreover mine is a savory version and does not require all these flavors.

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