Oats Vegetable Upma Thali
Ingredients
- Rolled oats – 1/2 cup
- Water – 1 cup
- Onion – 2 tbsp finely chopped
- Mixed vegetables carrot, beans, capsicum – 1/2 cup (finely chopped)
- Ginger – 1/2 tsp grated
- Mustard seeds – 1/4 tsp
- Curry leaves – 4–5
- Green chilli – 1 finely chopped
- Lemon juice – 1 tsp
- Salt – to taste
- Oil – 1/2 tsp mustard or olive oil
- Fresh coriander – for garnish
Instructions
- Dry roast the oats for 2–3 minutes in a pan until lightly aromatic. Set aside.
- Heat oil in a non-stick pan. Add mustard seeds, curry leaves, ginger, and green chilli.
- Add chopped onions and sauté until translucent.
- Add all chopped vegetables and sauté for 2–3 minutes.
- Pour in water and let it come to a boil.
- Add the roasted oats gradually while stirring continuously to avoid lumps.
- Add salt, cover and cook for 4–5 minutes on low flame until soft.
- Turn off the heat. Add lemon juice and garnish with fresh coriander.
Notes
Serve with:
Mint-coriander chutney 1 cup of low-fat buttermilk
Mint-coriander chutney 1 cup of low-fat buttermilk