Finally we are into the fourth and final week of Blogging Marathon for this month. This week I chose to do Book marked theme. We can post dishes bookmarked from fellow bloggers during this week. To start with, I am doing a simple yet delicious dish from Sandhya of My Cooking Journey. I had bookmarked a bread from her blog and I wanted to try it but as I am doing only simple recipes nowadays, I opted for this Curd Oats. It also suits my healthy cooking so much. Sandhya used steel cut oats but I get only quick cooking oats here. So I reduced the amount of water used for cooking and this is cooked in minutes compared to the steel cut oats.
Baghalabath is nothing but curd rice and this curd oats is made by substituting rice with curd. But the whole procedure is the same. My mum usually use milk while making curd rice. As she makes it in the morning and serves during noon, this type of preparation using milk and one drop of curd would yield perfect results. But if you are making it just before serving, then follow this method and it will taste great. As curd goes sour easily, mix only the amount you need to serve. I made the oats during the morning and mixed curd to it just before serving. With onions in the tempering, it tasted so delicious. If you are a fan of oats, then you would surely love this.
Recipe Source: Sandhya
Curd-1 1/4 cups
Coriander leaves to garnish
Mustard Seeds-1/2 tsp
Grated Ginger-1/2 tsp
Curry Leaves-a sprig
In a pan heat oil and add the oats.
Sauté until it turns slightly brown and aromatic.
Add water, salt and cook until oats absorbs the water. Set aside.
In a pan heat oil for tempering and add all the tempering ingredients.
Sauté until golden.
Add it to the oats and mix well.
During the time of serving, add curd and coriander leaves, mix well and serve immediately.