Sunday, December 6, 2009

Oats Kichchadi


Oil - 1 tablespoon
Plain oats - 1 cup
Chopped / diced vegetables - 1 cup
(you can try as many as you like, typically it can include, diced tomatoes, beans, broccoli, carrots, peas, corns, capsicum, onions... )
Mustard seeds - 1 teaspoon
Black Lentil (Ulundu seeds) 1/2 teaspoon
Cumin (Jeera) seeds 1/2 teaspoon (optional)
Turmeric powder 1 pinch
Green chillies / red chillies (green is preferable)
Ginger - finely chopped.
Salt - to taste
Corriander / Cilantro leaves


It is fairly similar to uppma kichchadi.

Heat oil, fry mustard, ulundu / black lentils, cumin seeds (jeera), onions, chillies, and ginger. Once sputtering slows down, add the vegetables and roast them with turmeric and salt under a low flame.

Add 2 cups of water (water quantity such that it will either be absorbed or evaporated without a trace). You cannot force it to evaporate by extended heat because oats will become soggy if you do so.

Bring to boil and cook the vegetables say for about 2-3 minutes. Low the flame and add the oats and turn off heat.

Oats should cook on the heat of the water and the vegetables else it will become soggy.

Garnish with coriander leaves.

That's all folks!