Coconut oats recipe

INGREDIENTS 

  •  cup rolled oats
  • 1 cup coconut fresh grated
  •  tbsp oil
  • ¼ tsp mustard
  • ½ tsp cumin or jeera
  • ½ tsp urad dal or skinned black gram (optional)
  • ½ tsp chana dal or bengal gram
  • 2 tbsp peanuts or cashews as needed
  • 1 sprig curry leaves
  • ¾ tsp ginger grated or chopped
  • 2 green chilies – slit of chopped
  • salt as needed
  • 2 tbsp lemon juice or as needed
  • 2 to 4 cup coriander leaves
  • 1 pinch asafoetida or hing

HOW TO MAKE THE RECIPE

 

  • Rinse rolled oats and drain them in a colander.
  • Gently fluff up immediately and set aside.
  • Heat a pan with oil.
  • Add mustard, cumin , urad dal, chana dal and peanuts.
  • Fry them until the peanuts are golden.
  • Then add in hing, ginger, green chilies and curry leaves.
  • Saute them quickly until the curry leaves turn crisp.
  • Then pour 2 tbsp water. This will soften the dals slightly.
  • Add turmeric and salt.
  • Then add in oats. Gently give a good stir.
  • On a very low heat cook covered until the oats turn slightly hot. This only takes about 1 to 2 mins.
  • Turn off the heat. Add coconut and coriander leaves.
  • Mix well and check salt. If needed add more and sprinkle lemon juice over the salt.
  • Mix well and serve coconut oats with pickle or yogurt.

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