Curd Oats Recipe Yogurt Oatmeal

If you are trying to lose weight, there’s one ingredient that most people swear by. Yes, it is Oats. From oats chilla, oats upma, masala oats, oats kheer, and whatnot, this ingredient is versatile and healthy to the core. Today I am sharing curd oats recipe, which is quite similar to the classic South Indian style of curd rice. The only replacement is oats in it. All you need to prepare this are a few ingredients like curd, oats, mustard seeds, oil, and curry leaves for tadka (tempering). There you have it! A delicious bowl of healthy oats curd rice. This recipe is light in the stomach, and you can also play with the flavors according to your taste buds. With just 15-20 minutes in your hand, you will get to savor a delightful and yummy oats bowl.

Ingredients for Oats Curd Bath

Oats: I used old-fashioned rolled oats. I used Bob’s Red Mill rolled oats. Curd (Yogurt): For the best, creamy flavor, use full-fat homemade curd. You can also use store-bought yogurt. Choose fresh and not sour curd. Milk: Use regular boiled and cooled whole milk. It prevents the yogurt from turning sour, so don’t skip it. Tempering: Mustard seeds, urad dal, curry leaves, ginger, green, and asafoetida (hing). Garnish: I used fresh coriander leaves, and grated carrots for garnishing. You can also use green or red grapes, pomegranate arils, diced cucumbers, or Khara boondi as other toppings.

How to Make Curd Oats

Boil 2.5 cups of water in a saucepan, then add old-fashioned rolled oats. Cook the oats on medium heat, stirring occasionally, until they become soft and tender, which usually takes about 8-10 minutes. Once the oats are cooked, remove the saucepan from the heat and let it cool down for a few minutes. Slightly mash the cooked oats with a spoon. Next, add the whisked curd (yogurt), milk, and salt, and mix everything well. Add grated carrot, chopped cucumber, coriander leaves and mix well. Keep it aside. For Tempering: Heat oil in a pan. Once the oil is hot, add the mustard seeds, and let them splutter. Then add urad dal, chana dal, dried red chili, and fry until they are light golden brown. Add the grated ginger, green chili, curry leaves, and hing (asafoetida). Saute for a few seconds. Pour the tempering over curd oats mixture and mix until well combined. Serve curd yogurt oats chilled, and enjoy!

Storage Suggestions

Fridge: Oats Curd Rice can be stored in the refrigerator for 1-2 days in an airtight container. Add a little milk (or water) if it’s thick. Freezer: I do not recommend freezing the oats yogurt rice as they will split after thawing. Reheating: Curd oats are always eaten at room temperature or chilled. They should not be heated or warmed, as the curd can break down and curdle.

Variations

Vegetables: You can add vegetables like finely chopped raw mango, and fruits like pomegranates or grapes. It adds a nice taste and texture and increases the dish’s nutritional value. Vegan Oats Curd Rice: Vegans can substitute dairy yogurt and milk with plant-based options like almond milk yogurt, coconut milk yogurt, or cashew yogurt. Other Grains: You can replace oats with white rice, brown rice, quinoa, millets, broken wheat, poha, vermicelli, couscous, or keto cauliflower rice. Toddlers, kids-friendly Curd oats: skip green chilies and top it with more fruits like grapes, pomegranates, and roasted nuts.