Curd Oats | Oats bagalabath with pomegranate seeds & carrots

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
• Mustard seeds - 1 tbsp
• Curry leaves - 1 spring
• Coriander leaves - 2 tbsp [chopped]
• Asafetida a pinch
• Salt to taste
• Oil - 2 tbsp
• Water – 1/2 cup

Preparation

• In a bowl add oats &1/2 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 asafetida sauté gently
• Add ginger, curry leaves, green chilli, dry red chilli and carrot sauté gently
• Add seasoned 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