Simple, easy, tasty, and healthy. This recipe was on the Quaker Oats cover and I tried it with slight modifications and the result was good. This is a very easy option and good for people who don’t prefer a sweet breakfast of oats cooked in milk and sweetened with sugar/honey/jaggery.
Rolled oats – 1 cup
Tomato – 1
Tamarind – small marble size
Pepper powder – 1/2 tsp (adjust as per taste)
Mustard seeds – 1/2 tsp
Garlic (chopped) – 1/2 tsp
Water – 3 cups
Curry leaves – few
Coriander leaves (chopped) – 1 tbsp
Oil – 1/2 tsp
Coriander powder – 1 tbsp
Jeera powder/crushed jeera – 1/2 tsp
Rasam powder – 1 tbsp
Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 3 cups
Soak the tamarind in half a cup of warm water. Keep aside for 5 minutes. Squeeze the tamarind to extract all the juice discarding only the remaining pulp and retaining the water.
Heat oil in a wok. Add mustard seeds and let them crackle.
Add chopped garlic and curry leaves. Let the garlic turn light brown.
Add coriander powder (you may replace this with rasam powder also).
Immediately add chopped tomato.
Stir and then add plain water and tamarind water.
Add jeera powder and pepper powder.
When water starts boiling, add rolled oats. Stir and cook until the oats gets cooked and the mixture thickens (approximately 5 minutes).
Garnish with coriander leaves.