I somehow have always loved Curd Rice. There is something about that dish that brings intense satisfaction and a homely feeling. It is a simple dish made with rice, curds, and seasoning. Having said that, it is not something I indulge in regularly and that is one thing that makes it more special.
Oats on the other hand are an ingredient that I tend to use regularly and love to experiment with. So here is today’s dish – Curd Oats.
There are multiple ways you can make it. I love my Curd Oats in a particular way. Go ahead and experiment and let me know which technique you loved. If you know of any other method, share it with me and I will try it out.
Rolled Oats: 2-3 tbsps
Curds: 150-200gms thick curds (preferably homemade and made from skimmed milk)
Curry leaves: 3-4
Cumin: ½ tsp
Asafoetida/Hing: a pinch
Green chili: 1-2
Salt: As per taste
Coriander: finely chopped
Oil: 1 tsp
*Vegetable: Optional (I haven’t used any in my recipe but in case you want too. Add in carrots, peas, beans and you are good to go)
(My favorite technique since it leaves the oats slightly crunchy)
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