How do you use Oats in your daily diet which is considered as healthful, nutritious, which also have cholesterol lowering properties, very fibrous and above all considered as great alternative for rice/rotis for people who are diabetic. Though we are not diabetic oats plays an important role in our day to day food, especially when it comes to dinner. There is one more reason(secret) behind my love for oats, it comes handy when I feel terribly lazy to roll Rotis in the evenings. Though we are Oat freaks, my hubby is not so fond of our normal Oats Milk Porridge, even if I mix n match with the addition of brown sugar, generous amount of his favorite nuts, fruits and many more in the name of adding flavor and taste. That is how I ended up making Oats Poha which is one of his favorite, to be more precise he like something with the blend of spices, more Indian than something bland.
And now since my parents are here and my mom don't eat rice at night, I'm always experimenting with oats, wheat flour, Quinoa, Raagi Flour and many more healthy alternative at nights. That is when my sister told me to try it with Yogurt/Curd which she tried once and liked. I was waiting for something new like this and end result of making it for the first time was an empty vessel which was relished by the whole family including my little teddies. I call it Oats Thayir Saadam/Yogurt Rice as they looks similar and the cooking process and taste resemble a lot. I believe may be because my little ones love Thayir Saadam they tend to love this Oats Porridge as well. So lemme stop blabbering and move on to this delicious and healthy oats recipe which is equally good for young and elderly people, Try it today and Enjoy with your loved ones !!!!!
Ingredients Used :-
- Quaker Old Fashioned Oats - 1 Cup
- Water - 3 Cups(More if needed)
- Salt to taste(~ 1 tsp)
- Sour Yogurt/Curd - 1½ Cup(Add ½ cup of water and dilute if the yogurt is very thick)
- Cilantro/Coriander leaves chopped ~ 2tbsp
- Olive Oil/Oil - 2tbsp
- Mustard Seeds -1 tsp
- Jeera/Cumin - 1tsp
- Chopped Shallots - 1tbsp
- Ginger finely chopped - 1 tsp(optional, I add if I'm not in a hurry)
- Green chilies chopped - 1 tsp(optional, add it if you need to increase some spice)
- Urad Dal - 1 tsp
- Peanut - 2tbsp
- Curry leaves few
- Dry Red Chilies -4
- In a wide vessel cook oats with water and salt stirring continuously. Once they start to boil simmer the heat to medium and let it cook for another four to five minutes. Take off the stove and let the heat come down from boiling hot to bearable.
- Beat the yogurt gently with a fork, just to remove the lumps. Pour it over the cooked oats and give it a gentle stir to blend well.
- For tempering heat up another small pan, pour oil, add mustard seeds. When they start to sizzle simmer the heat to medium, add jeera/cumin and let it pop. Add chopped shallots, red chilies, urad dal, peanut, curry leaves and saute till shallots turn golden brown. Pour over the Porridge and mix well.
- Serve warm with pickle and pappads/fryums or just plain.