Oatmeal with curd is a snack that I make when I need something light to eat in between meals. It is very simple to make, and hardly takes any time at all. What’s more, it is very healthy.
I am in the process of discovering the versatility of oats, the way they can be adapted to fit into different recipes – from sweet to savoury, most of them easy to cook. This is one discovery in the midst of that process. Amma and Patti have always made oatmeal-curd conjee for themselves since forever, but I always scoffed at it, thinking of it as food meant for patients. Until recently, when I made a few variations to the recipe that Amma has always used for the conjee, and ended up with a dish that was, surprisingly, very tasty. I now know I will be making this often.
Here is the recipe that I used:
Ingredients (for 2 people):
1 glass of regular oats (I use Quaker)
Salt to taste
1 green chilli, finely chopped
1 cup curd (a little sour is better)
Finely chopped coriander, for garnishing
1 teaspoon oil
1 teaspoon mustard seeds
1 teaspoon jeera
1. Boil about 1-1/2 glass of water in a heavy-bottomed pan. When the water comes to a boil, add the oats to it. Let them cook for about 5 minutes on a low flame, or till the oats turn soft. Keep stirring the mixture, to ensure that it does not stick to the bottom of the pan.
2. Cool the cooked oats.
3. In the meantime, heat the oil in a kadhai and add the mustard seeds. Let them splutter, and then add the jeera. Take off heat once the jeera turns brown.
4. Once the cooked oats cool, add the mustard seeds and jeera, curd and finely chopped coriander to it. Mix well. That’s it!
PS: What are the dishes that you make using oats? Please to share!