Oats Kichchadi

Ingredients

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

Procedure.

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!