Quaker oatmeal – was how I first got introduced to oats. I loved the different flavors it came in. However, they were a little too sweet for my taste. Then I came across regular oats and realized that they were healthier. In all excitement I purchased regular oats, but was clueless on how to consume them. Started with making the sweet version by boiling them in milk and adding some cinnamon powder and maple syrup. But soon got tired of eating them sweet.
The recipe that I am sharing with you today was an accidental success. With yogurt, onions and carrots I ended up with a savory version. It has now become my fallback option for times when I am too tired to cook. Go give this recipe a try!
1 cup regular oats (cook them according to the directions on the pack)
1 cup yogurt (at room temperature)
1/2 cup grated carrot
1/2 cup chopped onions
2 tsp oil
1 tsp mustard seeds
1 tsp asafoetida
2-3 fresh curry leaves
2-3 green chilies (adjust according to taste)
2 tbsp finely chopped fresh cilantro
salt to taste
- In a pan add oil. Once hot add the chilies, mustard seeds, asafoetida and curry leaves.
- Once the mustard seeds start to crackle add the onions.
- Cook the onions until translucent. Now add the grated carrots.
- Cook for 3-5 mins and add the cooked oats.
- Mix all the ingredients well.
- Lower the heat and add the yogurt and salt.
- Mix well and turn off the heat.
- Garnish with fresh cilantro.
- You can use other vegetables such as peas, corn kernels, colored peppers, french beans and make this a vegetable medley.
- If you think the consistency is a little thick, add some warm water or warm milk.