1 cup rolled oats
1/4 cup diced carrots, steamed
1/4 cup green beans, steamed
1/4 cup green peas, steamed
1/4 cup finely chopped onion
1 teaspoon grated ginger
1 green chilli, chopped
5 to 6 curry leaves, finely chopped
1/4 cup tomatoes, finely chopped
1/4 teaspoon turmeric powder
1/4 teaspoon cinnammon powder
1/2 teaspoon mustard seeds
1 teaspoon white half urad dal
1 red chilli, halved
1 tablespoon roasted cashewnuts (roasted in ghee)
chopped coriander leaves and grated coconut for garnish
1 tablespoon oil
salt to taste
In a heavy bottomed pan; dry roast the rolled oats until its gets a roasted aroma and also turns lightly crisp. Pnce roasted, transfer the roasted oats to another bowl and allow it to cool.
Heat the oil in the same heacy bottomed pan; add the red chillies, mustard seeds, urad dal. Allow the mustard seeds to crackle and allow the red chilli and the urad dal to roast and turn a little brown. At this stage, add the onion, green chillies, ginger and curry leaves and saute till they become soft.
Add in the turmeric powder, cinnamon powder, salt, steamed vegetables and tomatoes and saute it for about half a minute. Finally the oats and stir well so that all the ingredients get well combined. Cover the pan, turn the heat to low and allow it to steam for a few minutes in the heat.
The water released from the tomatoes is enough to cook the oats. Add a few drops of warm water if needed (not too much as the oats are horrible when soggy). Garnish with coariander leaves and fresh grated coconut. Serve hot with coconut chutney(get the recipe), bananas and freshly brewed coffee.