A creative method to making this breakfast staple, this South Indian style oatmeal comes from Anusuya’s kitchen. It’s popularly known as “Thachi Mammu” (yogurt rice) oatmeal in my home and not surprisingly a favorite breakfast item. You can find us making this almost every weekend, and Amma adds her own personal touch when she makes it, which adds to the taste. If you have a taste for yogurt rice and all its varieties, this is a must try recipe.
2 cups quick cooking oats
1- 1 1/2 cup hot water
1/2 cup diluted yogurt or buttermilk
1/2 tsp crushed green chilies
1 tbsp chopped cilantro
For tadka or popu or garnish:
1 tsp mustard seeds
a pinch asafetida or hing
1/2 tsp oil
Take the oatmeal in a microwave safe bowl. Make sure the bowl is not too shallow and is deep enough to allow for proper cooking in the microwave. Add 1 cup of boiling hot water, and let it stand for about 3-5 minutes. Now cook this in the microwave for about 2 minutes on high. The oatmeal should be completely cooked by now. If not, cook it for another 45 seconds.
Now add the diluted yogurt, ginger, green chilies, asafetida and salt to taste.
For the tadka: Heat the oil in a small pan, add the mustard seeds. When the seeds begin to splutter, turn off the stove and pour this on the yogurt oatmeal mixture. Garnish with chopped cilantro leaves and enjoy.