OATMEAL THAIR SADAM (OATMEAL WITH YOGURT)

OATMEAL THAIR SADAM (OATMEAL WITH YOGURT)

Dear friends, how are you all doing? We have settled down in our apartment, actually I finished unpacking and arranging everything the same week itself, I needed some more time with my short-term course I am doing with Penn Foster University and I am almost there. I am posting a photo of my kitchen in this post. Hope you all like my new kitchen.
Coming to the recipe, these days I have been substituting oatmeal for rice very often. This was one such crazy day when I thought if oatmeal goes well with sambar and pongal, why not try it with curd rice, anyway I love my curd rice to be gooey. I was very reluctant to post this recipe, though I had taken a few photographs of the dish. This afternoon I mentioned about this dish to my friend Viki on the phone and she seemed to like it very much, now I finally got the courage to post this recipe. Actually I loved this dish very much, this was much lighter and there was no significant taste difference at all. It went very well with pickle and I love this healthy version of curd rice. Here goes the recipe:

INGREDIENTS:
Regular whole-grain oatmeal, 1 cup.
Nonfat or low-fat plain yogurt, 1 cup.
Salt as per taste.
Mustard seeds, ½ teaspoon.
Broken red chilies or slit green chilies, 2.
Asafetida, 1 pinch.
Ginger, 1 very small piece.
Curry leaves, 1 sprig.
Wheat bran and ground flaxseed powder, 1 teaspoon of each, (optional).

PREPARATION:
Cook the oatmeal with water according to the package instructions and let it cool. I have added a teaspoon of wheat bran and flaxmeal to the oatmeal, these can be omitted too. Transfer the yogurt to a bowl, add salt and the cooled oatmeal and mix well. If needed, some water can be added to get the desired consistency. Meanwhile, heat a small pan and when the oil turns hot, add the mustard seeds and let it splutter. Then add the broken chilies, curry leaves, ginger, and asafetida powder and fry for a few seconds. Pour the contents of the pan over the curd and oatmeal mixture and mix well. Serve with any spicy side dish or pickle and enjoy.