FoodWage
Oats Avial
This savory oatmeal recipe is inspired by Avial, a traditional South Indian dish. It features fresh coconut and veggies, creamy yogurt and turmeric, a spice that will delight your taste buds and add some color to the dish.
Ingredients for servings
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4 tsp powdered Quaker Oats
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0.25 cup fresh coconut grated
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1 tsp cumin seeds jeera
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4 green chilies
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0.75 cup plain low-fat yogurt
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1 plantain cut into 1β long strips
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1 small carrot cut into 1β long strips
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4 green beans cut into 1β long strips
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1 celery sticks cut into 1β long strips
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1 small sweet potato cut into 1β long strips
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0.25 tsp turmeric haldi
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3 curry leaves
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0.5 tsp mustard seeds sarson
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2 ry red chilies
Salt to taste
For the paste
Remaining ingredients
Directions
Roast the oats for 2β3 minutes. Remove from oven, let cool and grind into a powder.
Boil vegetables in 4β5 cups water with a little salt and turmeric for 2 minutes. Drain and keep aside. Grind all paste ingredients until smooth. Add 0.5 cup water to paste and bring it to boil on low heat, stirring continuously. Add vegetables and simmer for a minute. Remove from heat.
Heat a non-stick pan. Add mustard seeds. After about a minute, add curry leaves and red chilies. When red chilies darken, pour it on the avial. Serve hot.