About:

To someone who has never tried making or eating savory oats, they might sound a little strange. Usually, when we think of oatmeal or porridge, we see sweet fruits and spices folded into the creamy grains. But, believe me, savory oats hit a spot of filling satisfaction that sometimes the sweeter can’t really give. I love to incorporate veggies into mine to bring it full circle.

This dish is similar to Vangibath, south Indian breakfast dish.

Health Benefits:

Including oats in your dialy diet is essential for overall good health. It helps in healthy weight management, reducing cholesterol and reduces the risk of heart disease

Serves: 2-3
Cooking time: 20-25 minutes
Preparation time: 15 minutes

Ingredients:

• Oats-1cup
• Chopped onion-1medium
• Cubed eggplants-1cup
• Tamarind pulp-2tbsp
• Oil-2tsp
• Cumin seeds-1tsp
• Mustard seeds-1tsp
• Curry leaves-8-10
• Salt – to taste

For Masala powder:

• Unsalted roasted peanuts-2tbsp (I used with skin)
• Red chillies-3
• Fennel seeds-1tsp
• Urad dal/split black gram -1tbsp
• Clove-4
• Cinnamon-1 stick
• Cardamom-2
• Pepper corns-6
• Curry leaves-8-10

For garnishing:

• Roasted cashwes/peanuts
• Chopped fresh cilantro/coriander

Procedure:

For masala powder:

• Dry roast urad dal, red chillies, clove, cinnamon, pepper corns for 2-3 minutes on a medium low flame, allow it to cool .
• Once cool place the roasted ingredients with peanuts, curry leaves in a food processor/blender and ground to a fine powder and set aside.
• Dry roast oats in a pan on a medium flame for 2-3 minutes while stirring often to avoid them from burning. Once done turn off the flame and set aside.

For porridge:

• Heat oil in a pan add mustard seeds, as it splutters add cumin seeds, curry leaves, onion and saute for a minute or two or until translucent.
• Add auberging/eggplant , tamarind pulp, salt and saute for 4-5minutes/until tender.
• Now add 2cups of water  and bring it to boil on a medium heat.
• As the water comes to boil add roasted oats, lower the flame and stir the oats every minute or so, as they tend to burn the bottom.
• And cook together for 4-5 minutes (adjust the consistency as per the taste) as the oats will soak the moisture up for the perfect texture.
• Now finally stir in the ground spice powder 1-2tbsp (or as per the spice preferred) .
• Turn off the flame, garnish with chopped cilantro/coriander and serve warm.

Serve hot.

Note:

• Spices and the consistency can be personalised as per the taste.
• Green peas/bell peppers or any veggies of choice can be included as  a variation