Curd Oats Recipe
Curd Oats is a delicious and creamy oatmeal dish that you can have any time of the day. It gets ready in a jiffy and is super nutritious as well. Serve along with a salad and pickle for a light lunch.
Curd Oats Recipe is a delicious and creamy oatmeal dish cooked and mixed with cold silken curd and tempered with simple south indian spices. It is similar to curd rice with less calories.
Oatmeal is a healthy super food high in fibre and low in fat making it a wonderful substitute against complex carbs. Regular consumption of oats is suppose to lower the bad cholesterol and aid in weight loss as well. Since, this recipe uses minimal spices, it is lighter on the tummy as well.
If you like this recipe, you can also try other Oat recipes such as
- 3 tablespoons Instant Oats (Oatmeal)
- 1 cup Water
- 1-1/2 cup Curd (Dahi / Yogurt) , beaten to a smooth consistency
- 1 inch Ginger , finely chopped
- 1 Green Chilli , finely chopped
- Salt , to taste Ingredients for tempering
- 1 teaspoon Cooking oil
- 1/2 teaspoon Chana dal (Bengal Gram Dal)
- 1/2 teaspoon Mustard seeds
- 1 sprig Curry leaves
- pinch Asafoetida (hing)
How to make Curd Oats Recipe
To begin making the Curd Oats Recipe, we first need to cook the oats in plain water.
Bring a cup of water to a rolling boil in a saucepan, add the oats and season with salt, mix and simmer for 3 minutes until the oats is cooked. Turn off the heat and keep aside to cool.
Take a bowl, add curd and beat the thick curd to the silky smooth texture.
To the curd add the finely chopped ginger and green chilli and the cooled oats. Mix well to combine. If the curd oats is too thick, add a little milk or water to bring it to the desired consistency.
To prepare the tadka, heat oil in a tadka pan on low heat, add the chana dal and mustard seeds and let it splutter.
Once the mustard seeds have spluttered add the curry leaves and asafoetida and once the curry leaves crackle turn off the heat.
Add this tadka over the prepared curd oats and mix well. Season with salt if required and serve.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.