OATS UPMA from Tamil Nadu

Contributed by Karishma Sharma

Ingredients:

• Green peas
• Carrots
• Capsicums
• Peanuts/Cashews
• Oil
• Rolled Oats
• Chana Daal
• Mustard Seed
• Cumin Seed
• Ginger
• Curry Leaves
• Green Chilli
• Onion
  

PROCEDURE:

• Dry roast 1 cup oats until crisp on a medium flame. They do not turn as crisp as poha but a bit. Transfer these aside to a plate.
• 1½ tablespoon oil in a pan. Add ¼ teaspoon mustard seeds and ½ teaspoon cumin seeds(optional). When the mustard begins to pop, add half teaspoon chana dal and half teaspoon urad dal.
• Then add 2 tablespoons peanuts or 8 to 10 split cashews.
• Fry until the dals turn golden. Then add half teaspoon grated or chopped ginger and 1 sprig curry leaves. Fry for a minute until the ginger smells good.
• Add 1 finely chopped onion & 1 to 2 chopped green chilies.
• Saute until the onions turn transparent.
• If using mixed vegetables, add ½ to ¾ cup. Half small carrot, 2 to 3 small beans and 2 tbsps green peas. Fry for 2 mins.
• Sprinkle 2 tbsps water and cook covered until slightly soft for 2 to 3 mins.
• Then add ¼ teaspoon turmeric and half teaspoon salt
• Pour water and bring it to a boil. If using rolled oats pour 1 cup water. If using instant quick cook oats then pour half cup water. If you like mushy oats then pour more water.
• Mix well. The water will be absorbed within a minute or 2.
• Then cover and cook on a low flame for 2 mins or until no excess moisture is left.
• Then add roasted oats.
• With rolled oats it turns fluffy. With Instant oats it turns soft and slightly mushy.