Sambar Oats

Oats, is considered a very healthy breakfast option for many, who for different reasons wants a change from traditional Indian breakfasts. Despite its many benefits, consuming Oats may not be a tastier option for an Indian, who is accustomed to the tastier varieties and accompaniments of a traditional breakfast.

Here is an option to break the monotony of staple Oats, making it healthier with vegetables and also with a generous mix of Indian spices – the kind one’s taste buds are used to.

Now a days, pre-mixed oats with spices (curry, pepper flavour …) are available off the shelf – but why to buy them, when you can make it with little or no extra effort.

Presented here is Sambar Oats. Use your imagination for a variety and give me a feedback too.

Sambar Oats

Serves: 1

You will need

2 teaspoon oil

1 onion (small size), finely sliced (or 5 shallots / chuvannulli/ sambar venkayam, finely sliced) or any vegetables of your choice like fresh green peas (mutter, tomato, cabbage, cauliflower..)

3 French beans, finely chopped

1 medium size carrot, grated

Other ingredients

1 teaspoon sambar powder (homemade or any top brand off the shelf) or 1/2 - 1 teaspoon

4 tablespoon oats

300 ml water (1 ½ cup)

½ teaspoon salt (or to taste)

1 teaspoon chopped coriander leaves

Method

Heat oil in a frying pan. Add sliced onion / shallots and fry till golden color on a medium to low heat.

Add chopped French beans and grated carrot. Mix well. Cover with a lid and cook on a medium to low heat for 8 minutes or until softens. Switch off the heat.

Final preparation

Add 4 tablespoons oats, 1/2 to 1 teaspoon sambar powder, ½ teaspoon salt (or to taste) and 300 ml water. Stir all the ingredients well. Cover with a tight lid and cook on a low heat for 5 minutes or until oats softens / thickens. Sprinkle chopped coriander leaves and serve hot.

Homemade Sambar Powder

Makes: 105 g

You will need

20 dried red chillies

1 cup (100 g) coriander seeds (dhania)

¼ cup (25 g) chana dal (Bengal gram)

¼ cup (25 g) urad dal

¼ cup (25 g) methi seeds (fenugreek seeds)

1 teaspoon hing (asafoetida)

½ teaspoon turmeric powder

Method

In an iron kadai, dry roast separately dried red chillies, coriander seeds, chana dal, urad dal and methi seeds on a low to medium heat. Do not dry roast on high heat. Approximate dry roasting time 20 - 22 minutes until fragrant, slight color change and crisp. Switch off the heat. Finally mix all the dry roasted ingredients together. Add turmeric powder and hing. Stir continuously for 5 minutes. Keep aside to cool for 15 minutes. Transfer these ingredients in a mixer bowl and make a fine powder. If using small mixer bowl, make powder in batches. Store in an airtight container.

The exact quantity of this powder to be added to the sambar depends on ones taste (2 teaspoons sambar powder required for 3 servings (1 medium bowl) . Make in smaller quantity - ie for use for a few times. The fragrance / freshness may be lost if one makes in large quantity and store for longer duration.