Oats curd rice

Oats thayir saatham (ஒட்ஸ் தயிர் சாதம்), is our new favorite breakfast nowadays.
I soak steel cut oats overnight and cook it in stove top with old fashioned oats to prepare this curd rice. Most days I use old fashioned oats only, if I didn't soak steel cut oats. I won't recommend using steel cut oats only, as the old fashioned one or the quick oats gives a better texture for this recipe. Some days I pressure cook it the night before and leave it in countertop , just like our native style 'old rice' for next morning curd rice.  If you are using a quick oats you can cook it in stove top easily and use that for this recipe too.
I temper this curd oats, so that my hubby loves it like the regular 'curd rice' . I am sure anyone who loves curd rice will definitely like this.

Oats curd rice with mango pickle

Ingredients:
Oats - 1 1/2 cup
(Old fashioned oats - 1 cup + steel cut oats 1/2 cup).
Indian plain yogurt (fat free curd) - 1 cup
sea salt - a pinch
water - 4 cups.
sesame oil - 1 tbsp.
mustard seeds- 1 tsp
urid dhal - 1/2 tsp
ginger - 1 inch ( chopped finely )
green chillies - 1 (chopped finely).
curry leaves - 1 sprig.
cilantro- chopped ( 1 tbsp)
fresh chopped shallot - 2 tbsp
Method:
Soak the steel cut oats for 2-3 hours . Add it to a cooking vessel along with old fashioned oats. 
Cook it in stove top for 10 minutes or until it is gets mushy.
If you are using an instant pot or pressure cooker, soaking is not necessary. Cook it in high pressure for 5 minutes with 4 cups of water. 
We can do this at night and keep it in countertop to get it little fermented. This is a healthier as well as easier version.

Before using it, add salt, curd, chopped shallot, cumin, cilantro to the cooked oats.

To temper: Heat a frying pan . Add oil.
Put the urid dhal and mustard seeds . After hearing the popping sound, add chopped curry leaves, cilantro, green chillies and ginger. Pour it over the oats. Mix well.

Oats curd rice is ready !

Serving suggestions:
Serve as  breakfast with mango pickles or just enjoy simply, because it tastes excellent all by itself. 

Curd Rice.

My 'Mathu athai' taught me to make this heavenly curd rice.She is my Dad's sister. My Mathu athai is versatile in nature . She is a wonderful home maker , knowledgeable zoology Professor ,lovely mom , great aunt , obedient wife , my role model in caring for the husband , reliable person , my friend , good adviser , and i can't explain about her fully . Totally she is a treasure of our family. She taught me this when I was just 15 years old and after that I always follow her method to surprise my mom. Coming to her curd rice,it is a great summer lunch in our house. This kind of curd rice will be creamy and very rich in taste.My hubby loves it very much.


Ingredients:
2% Milk- 1/2 litre. (2 1/2 cups).
raw rice (or) Basmathi rice - 1 cup.
curd - 1/4 cup.
salt - 1/2 tsp
water - 3 cups.
oil - 1 tbsp.
mustard seeds- 1/2 tsp
urid dhal - 1/2 tsp
ginger - 1 inch ( chopped )
green chillies - 2.
curry leaves - 1 brig.
cilantro- chopped ( 1 tbsp)
green grapes - 10 numbers (or) raisins - 15 number.

Method:
Wash and cook the rice with the given amount of water.
Mash it as soon as it is hot.(we cannot mash it properly ,if the rice gets cold.)
add salt.
Boil the milk and add it to the rice . Mash it again.
Keep it aside .
Heat a frying pan . Add oil.
Put the urid dhal and mustard seeds . After hearing the popping sound, add chopped curry leaves, cilantro, green chillies ,raisins and ginger.
If you are adding green grapes, then just add them fresh .(Don't fry them.)
If you need the curd rice for lunch , add the given curd just 3 hours before serving ,to the hot mashed rice.
If you need the curd rice by night, then cool the mashed rice completely and add the curd. then the curd rice will be ready by night.

Serving suggestions:
Serves 2 people as a main course.
If served as an additional meal along with any spicy rice, this is enough to serve 4 people.
It can be best served with mango pickles.