Curd Oats | Oats bagalabath with pomegranate seeds & carrots


Curd Oats


Cuisine Style: India | Cooking Time: 15 minutes | To Serve: 2 | Take with: Chutney, Kurma | Type: Breakfast or Dinner, Weight loss recipes

Ingredients

  • Oats - 1 cup
  • Curd - ½ cup
  • Milk - 2 tbsp [Boiled & cooled]
  • Pomegranate seeds - 4 tbsp [Fresh]
  • Carrot [grated]- 2 tbsp
  • Ginger [grated] - 1 tbsp
  • Green chilli [chopped] - ½ tbsp
  • Dry red chilli - 1
  • Bengal Gram - 1 tbsp
  • Urad dal - 1 tbsp
  • Mustard seeds - 1 tbsp
  • Curry leaves - 1 spring
  • Coriander leaves - 2 tbsp [chopped]
  • Asafetida a pinch
  • Salt to taste
  • Oil - 2 tbsp
  • Water – 1 cup

Preparation

  • In a bowl add oats & 1 cup of boiling water mix well then cover it, & leave it for 5 min.
  • Add salt, milk and mix well & let it cool. Then add curd mix well.
  • Heat oil in a pan add mustard seeds & let it splutter, Then add bengal gram, urad dal, asafetida sauté gently
  • Add ginger, curry leaves, green chilli, dry red chilli and carrot sauté gently
  • Add tseasoned ingredients to the oats mixture & add chopped coriander leaves.
  • Finally sprinkle pomegranate seeds & serve with pickle.

Note

  • Chopped small onions can be added after seasoning. You can dry roast oats before boiling.

Tip

  • Drizzle pomegranate seeds juice when serving. it gives nice color

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