A creative take on a breakfast staple, this South Indian–style oatmeal comes straight from Anusuya’s kitchen. In our home, it’s fondly known as “Thachi Mammu” (yogurt rice) oatmeal and is, unsurprisingly, a favorite weekend breakfast. You’ll often find us making this almost every Saturday or Sunday, and when Amma prepares it, she adds her own personal touches that make it even more delicious.

If you enjoy yogurt rice and its many variations, this is definitely a recipe worth trying. It’s simple, comforting, and incredibly satisfying.

Ingredients

  • Quick-cooking oats – 2 cups
  • Hot water – 1 to 1 1/2 cups
  • Diluted yogurt or buttermilk – 1/2 cup
  • Green chilies, crushed – 1/2 tsp
  • Ginger – 1/2-inch piece, finely chopped or crushed
  • Cilantro, chopped – 1 tbsp
  • Salt – to taste

For Tadka (Popu / Garnish)

  • Mustard seeds – 1 tsp
  • Asafoetida (hing) – a pinch
  • Oil – 1/2 tsp

Method

  1. Place the oats in a microwave-safe bowl. Make sure the bowl is deep enough to prevent overflow during cooking.
  2. Add 1 cup of boiling hot water to the oats and let them stand for 3–5 minutes.
  3. Microwave the oats on high for 2 minutes. The oatmeal should be fully cooked at this point. If needed, cook for an additional 30–45 seconds.
  4. Once cooked, add the diluted yogurt or buttermilk, ginger, green chilies, asafoetida, and salt. Mix well.
  5. For the tadka, heat the oil in a small pan. Add the mustard seeds and allow them to splutter. Turn off the heat immediately.
  6. Pour the tadka over the oatmeal mixture, garnish with chopped cilantro, and mix gently.

Serve warm and enjoy this comforting South Indian–style oatmeal, perfect for a relaxed weekend breakfast.