This is one of my friend's recipes. This soup is similar to "nombu kanji," which is the soup or gruel prepared during the Holy month of Ramadan. Recently I have been using oats in the soup instead of the traditional rice and this version has been a hit in our house. This soup can be had for breakfast or as a light dinner. This soup can also be served along with any spicy side dish like chicken (preferably spicy tandoori chicken, chicken-65, or fried chicken etc.), mutton, or mushroom fry.
Oats, 1 cup
Pearl onions, 6
Green chili, 1-2 depending upon preferred heat level
Cumin seeds, ¼ teaspoon
Shredded coconut or coconut powder, 2 teaspoons (optional)
Turmeric powder, a pinch
Coriander powder, 1 teaspoon
Salt as per taste
Grind the 4 pearl onions, along with the chili, cumin seeds, and coconut into a fine paste by adding a little bit of water.
Dice the remaining pearl onions and caramelize them for garnishing at the end.
Cook the oats in a pot by adding 2-1/2 cups of water, turmeric powder, coriander powder, salt, and the ground mixture.
The porridge should be cooked under medium-to-low flame gently stirring in between.
Switch off the stove once the desired consistency is reached.
Ladle the soup into serving bowl, garnish with caramelized onions on top and serve hot.