Oatmeal does not just have to be eaten for breakfast. This Thayir Oats | Spicy Yogurt Oatmeal is my favorite lunch and I can eat this any day.
Course: Breakfast, Lunch Recipes
Cuisine: South Indian
Keyword: How to cook steel cut oats, How to make Oatmeal with yogurt, Oatmeal for yogurt, oatmeal with yogurt, spicy oatmeal, Steel cut oatmeal for lunch, steel cut oats for breakfast, Thayir oats
Author: Sandhya Ramakrishnan
Steel cuts oats – ½ cup
Yogurt – 1 ½ cups
Onion – ¼ cupfinely chopped
Green chilies – 2slit
Red chilies – 1
Ginger – ½ tspfinely grated
Curry leaves – few
Mustard seeds – ½ tsp
Ullutham paruppu / urad dal – 1 tsp
Asafetida – a pinch
Oil – 1 ½ tsp
Salt – to taste
Add a drop of oil to a pan and fry the oats until aromatic. This step is optional but it releases a lovely nutty flavor which I love.
Add about 2 cups of water to the fried oats and let it cook in low flame until soft. It takes a good 15 to 20 minutes for the oats to cook. If using rolled oats, it will take very less time than this. Also add a pinch of salt when the oats is cooking.
Meanwhile heat the oil in another pan. Add the mustard seeds and urad dal. When the seeds splutter, add the red chilies, curry leaves, green chilies, asafetida and ginger. Fry for about 30 seconds.
Now add the chopped onions and let it fry for about 2-3 minutes. Make sure that the onions still have a crunch to it.
Add the seasonings to the cooked oats along with salt needed. Whip the yogurt a little bit and then add it to the oats. Mix well and garnish with cilantro.
Serve the Thayir Oats | Oats Bagalabhath | Spicy Yogurt Oats with pickles or as is.