December 23, 2012

Oats Upma

Oats upma is an interesting twist to the regular rava upma / rava kichadi, where sooji is replaced with heart-healthy oats. 

As far as I know, there are 2 categories of people - upma lovers & upma haters. Oats upma is worth a try for both the categories for its nutritional value (from oats & veggies) and flavor profile (from whole masala spices). Who knows?! There are chances that upma haters might start to develop a liking for upma, just as my hubby did! VJ blew me away with surprise when he specifically asked for this upma for breakfast today! Right away I knew that this recipe deserves a post in my blog! So, here's to a hearty & healthy breakfast!

Basic Info
Complexity - Simple
Prep time - 20 mins
Cook time - 20 mins
Serves - 4

Oats - 3 cups
Onion - 1 no (medium sized, thinly sliced)
Tomato - 1 no (medium sized, cubed)
Carrot - 1 no (medium sized, cubed)
Red bell pepper - 1/2 no (medium sized, cubed)
Beans - 8 nos (chopped into pieces)
Fresh/Frozen peas - handful
Green Chilies - 2 nos (slit)
Ginger - 1 inch (grated)
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Hing - 1/4 tsp
Salt - to taste
Water - 3 cups
Ghee - 1 tsp
Oil - 2 tbsp
Coriander leaves - 1 tbsp (finely chopped)
Mint leaves - 1 tbsp (finely chopped)
Curry leaves - 1 sprig

Cloves - 2 nos
Cinnamon Stick - 1 inch
Star Anise - 1 no
Cardamom - 1 pod
Bay Leaf - 1 no
Cashew nuts - 6-8 nos

Dry roast oats for 5-7 minutes and let it cool. Take care to not over-roast oats. Set aside.

Heat oil in a heavy bottomed pan. Add whole spices (under tempering), cashew nuts, curry leaves and saute for a minute on low to medium flame.

Add onion, ginger, green chilies and saute until onion turns translucent. Add tomatoes, carrots, beans, bell pepper & peas and let the veggies cook in medium flame. Add turmeric powder, red chilli powder,  hing, salt and let the veggies cook until soft.

Add 3 cups of water and bring it to a boil. Reduce flame and add dry roasted oats. Mix well and cook until water is all absorbed and oats is completely cooked. Add mint & coriander leaves and mix well.

Serve warm with curd / pickle of your choice.

Feel free to experiment it with veggies of your choice!

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