Curd Oats Recipe

Name: Curd Oats Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Cuisine: Indian
Ingredients: 3 tbsp Instant Oats (3 tablespoons Instant Oats (Oatmeal)); 1 cup Water (1 cup Water); 1 cup Yogurt (1-1/2 cup Curd (Dahi / Yogurt) beaten to a smooth consistency — up to 0.5); 1 piece Ginger (1 inch Ginger finely chopped); 1 piece Green Chili (1 Green Chilli finely chopped); 0 pieces Table Salt (Salt to taste); 1 tsp Vegetable Oil (1 teaspoon Oil); ½ tsp Chana Dal (1/2 teaspoon Chana dal (Bengal Gram Dal)); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 1 sprig Curry leaves (1 sprig Curry leaves); 0 pieces Asafoetida (pinch Asafoetida (hing))

Curd Oats Recipe - Variety Rice (Mixed Rice/ Flavoured Rice Recipes) (Indian)

20 minIndian

Servings3

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1To begin making the Curd Oats Recipe, we first need to cook the oats in plain water.
2Bring a cup of water to a rolling boil in a saucepan, add the oats and season with salt, mix and simmer for 3 minutes until the oats is cooked. Turn off the heat and keep aside to cool.
3Take a bowl, add curd and beat the thick curd to the silky smooth texture.
4To the curd add the finely chopped ginger and green chilli and the cooled oats. Mix well to combine. If the curd oats is too thick, add a little milk or water to bring it to the desired consistency.
5To prepare the tadka, heat oil in a tadka panon low heat, add the chana dal and mustard seeds and let it splutter.
6Once the mustard seeds have spluttered add the curry leaves and asafoetida and once the curry leaves crackle turn off the heat.
7Add this tadka over the prepared curd oats and mix well. Season with salt if required and serve.
8Serve this delicious Curd Oats Recipe for a light lunch or early supper along with Kachumber salad and Pisarna Manga Recipe -Instant Raw Mango Pickle to make it a complete meal.