South India

Curd oats

Name: Curd oats
Total time: 20 min
Yield: 2 servings
Cuisine: Modern Indian
Ingredients: 3/4 cup rolled oats (porridge oats); 2/3 cup water; 1 cup curd (plain yogurt, natural yoghurt); 3 tbsp milk; 2 tsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 1/2 tsp urad dal (split black gram); a sprig curry leaves; 1 chopped green chilli; 1/2 inch grated ginger; a pinch asafoetida; 1/2 grated cucumber; 1/2 grated carrot; 2 tbsp pomegranate seeds; 2 tbsp coriander leaves (cilantro); Salt, to taste

Curd rice's tadka and cool comfort, with oats doing rice's job.

20 minTime

13 gProtein each

mildSpice

Curd rice, reimagined2 chapters · 1 min read

Make it your way

Grandma's waySouth Indian curd oats.

The original

323kcalsame

13 gproteinsame

6 gfibresame

20minutessame

Curd oats.

Per serving, worked out from the ingredient table.

Ingredients

Rolled oats (porridge oats)¾ cup

Water⅔ cup

Curd (plain yogurt, natural yoghurt)1 cup

Milk3 tbsp

Cooking oil (vegetable oil)2 tsp

Mustard seeds½ tsp

Urad dal (split black gram)½ tsp

Curry leavesa sprig

Green chilli1, chopped

Ginger1.5 cm, grated

Asafoetidaa pinch

Cucumber½, grated

Carrot½, grated

Pomegranate seeds2 tbsp

Coriander leaves (cilantro)2 tbsp

Saltto taste

Method

4 steps

1Cook oats in water for 3 minutes until soft, then cool completely.
2Mix oats with curd, milk and salt.
3Heat oil, crackle mustard and urad dal, add curry leaves, chilli, ginger and asafoetida. Pour over the oats.
4Fold in cucumber and carrot, top with pomegranate and coriander.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

South India

Curd oats

Curd rice's tadka and cool comfort, with oats doing rice's job.

20 minTime

13 gProtein each

mildSpice

Curd rice, reimagined2 chapters · 1 min read

Make it your way

Grandma's waySouth Indian curd oats.

The original

323kcalsame

13 gproteinsame

6 gfibresame

20minutessame

Curd oats.

Per serving, worked out from the ingredient table.

Ingredients

Rolled oats (porridge oats)¾ cup

Water⅔ cup

Curd (plain yogurt, natural yoghurt)1 cup

Milk3 tbsp

Cooking oil (vegetable oil)2 tsp

Mustard seeds½ tsp

Urad dal (split black gram)½ tsp

Curry leavesa sprig

Green chilli1, chopped

Ginger1.5 cm, grated

Asafoetidaa pinch

Cucumber½, grated

Carrot½, grated

Pomegranate seeds2 tbsp

Coriander leaves (cilantro)2 tbsp

Saltto taste

Method

4 steps

1Cook oats in water for 3 minutes until soft, then cool completely.
2Mix oats with curd, milk and salt.
3Heat oil, crackle mustard and urad dal, add curry leaves, chilli, ginger and asafoetida. Pour over the oats.
4Fold in cucumber and carrot, top with pomegranate and coriander.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Curd oats

Make it your way

Ingredients

Method

Curd oats

Make it your way

Ingredients

Method

Make it a meal