Yogurt oats is the perfect breakfast option for those who enjoy a nice hot bowl of seasoned, savoury porridge made South Indian style to replicate curd rice which is a simple yet comforting meal.
Course Breakfast
Cuisine Indian
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 1
Author Shireen Sequeira @ www.ruchikrandhap.com
Ingredients
1/2cupwater
3tablespoonsquick cooking oats
1/4cupthick curds/plain yogurt
salt to taste
To season:
a fat pinch of mustard seeds
a fat pinch of cumin seeds
1/2broken dry red chilli
a small pinch of asafoetidahing
3-4curry leaves
1/2teaspoonghee or oil
Instructions
Bring the water to a boil in a small saucepan and then add the oats to it. Stir continuously to prevent lumps from forming. When cooked the oats would have absorbed all the water.
Reduce heat and add the yogurt and whisk continuously. Add salt to taste, mix and remove from heat. Transfer into a serving bowl.
Heat ghee or oil in a small pan for seasoning. Add the mustard seeds and let them splutter. Next, add the cumin seeds and let them sizzle for a few seconds before adding the curry leaves. Toss in the broken chilli and reduce the heat. Add the asafoetida as well and quickly remove the pan from heat.
Pour this seasoning into the bowl of oats and serve immediately