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Oats don't have to go sweet - here they're cooked into a savory porridge the same way upma is made, starting with a South Indian-style tadka of mustard seeds and curry leaves before vegetables and spices go in. The oats themselves practically disappear into the background, soaking up flavor rather than announcing themselves.
Per serving
210kcal
Calories
Prep Time
10 min
Cook Time
12 min
Servings
2 people
Difficulty
easy
6g
Protein
32g
Carbs
7g
Fat
5g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
Heat the oil in a saucepan over medium heat. Add the mustard seeds and let them pop for a few seconds, then add the cumin seeds and curry leaves.
Add the diced onion and green chili, and saute for 2-3 minutes until the onion softens.
Stir in the diced carrot and peas, and cook for 2 minutes more.
Add the turmeric and a pinch of salt, stirring to coat the vegetables.
Pour in the water and bring to a boil, then stir in the oats.
Reduce the heat to low and simmer for 4-5 minutes, stirring frequently, until the oats are cooked through and the mixture reaches a thick, porridge-like consistency.
Stir in the lemon juice, then taste and adjust salt as needed.
Divide into bowls and garnish with fresh coriander leaves before serving hot.
Let the Tadka Fully Bloom: Allowing the mustard seeds to pop and the curry leaves to sizzle in the oil for a few seconds unlocks their full aroma - rushing this step results in a flatter overall flavor. Stir Frequently Once Oats Go In: Savory oats can stick to the bottom of the pan more easily than sweet versions cooked in milk, so keep stirring every minute or so. Add Lemon Juice at the End: Stirring in lemon juice after cooking (rather than during) keeps its bright, fresh flavor intact instead of cooking it away.
Yes, but steel cut oats need more liquid and a longer cooking time (about 20-25 minutes) to soften, so adjust the water quantity and simmer time accordingly.
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