Oats is one of my favourite breakfast options. Actually, it is one of the favourites of the boys in my house. While the hubby likes the sweet oats porridge and the overnight oats my son loves the yogurt oats. Since he has been an ardent fan of curd rice, a South Indian favourite and has enjoyed it since his toddler years, I decided to make the oats using yogurt as he enjoys a bowl of it just as much for his breakfast. A bowlful of oats is a filling breakfast option and with the kind of recipes out there, you can ensure that you never get bored of it as you can alternate between sweet and savoury versions. My favourites are the old fashioned masala oats & savoury oats with mushrooms & spinach.
During school days I generally like to serve a filling breakfast to my son. Oats and pancakes seem to do the trick for him as he doesn’t feel hungry till lunchtime. Sometimes I garnish the oats with some pomegranate arils, typical ‘curd-rice style’ but the thing he loves the most are the aromatic and very flavourful red chillies fried in ghee during the seasoning! My personal favourite too and especially because frying in ghee kind of reduces the spiciness of the red chillies. This is one comforting bowl of goodness, I promise you! It is filling, wholesome, quick and delicious for those of you looking for a savoury, vegetarian breakfast option!
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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.
- 1/2 cup water
- 3 tablespoons quick cooking oats
- 1/4 cup thick curds/plain yogurt
- salt to taste
- a fat pinch of mustard seeds
- a fat pinch of cumin seeds
- 1/2 broken dry red chilli
- a small pinch of asafoetida hing
- 3-4 curry leaves
- 1/2 teaspoon ghee or oil
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