Oats Upma/Savoury Oats South Indian Style

It is pouring and the trees are looking all washed up and decked up in their beautiful green gowns! I wish I could show you the scene outside my living room window right now. The only dampening feature is the damp lonely crow sitting on one of the branches that runs parallel to my window. The nandiarvattai tree is in full bloom and when I look out every morning I feel that a string of pearls has broken down and scattered, suspended mid-air, dancing with the wind and the rain! It is truly a heavenly sight:). It is still not the kind of rainy season that makes you want to eat hot hot samosas or pakodas; it is the kind that makes you want to do what I am doing right now - playing my favourite romantic and nostalgic numbers, brewing a cup of tea ready to go with the light and healthy oats upma you will be seeing and I will be devouring:). Now with all the above in hand what does one do?? Take a day off from work and admire nature, of course!!

Why not bring nature in? See....

Did you get that slice of nature?

Today's breakfast bowl is low-calorie, nutritious, tasty and perfect for a quick fix. The best thing is you can add vegetables and make it exotic and filling, eliminate the veggies and it is still one of the easiest and tastiest breakfasts ever! The measurements are approximate as all you do is just chop things you like and throw in a little bit of this and that to suit your palette. This is what went into the Junior's (P&H) short break lunch box for today.

Recipe for Oats Upma
(Adapted from the suggestion on the cover of the rolled oats brand I usually purchase)

Ingredients:
Rolled oats - 1 cup, roasted without oil till stiff (about 4-5minutes) on medium flame
Water - 2 cups
Onion - 1/4 cup chopped fine
Green chilli - 1 small (this one is real hot!), chopped fine
Curry leaves - few, chopped fine
Ginger - 1", chopped fine

Seasoning:
Sesame oil (preferably) - 1 tbsp.
Mustard seeds - 1 tsp.
Bengalgram/Chana dal - 1/2 tsp.
Black gram/ Urad dal - 1/2 tsp.
Groundnuts/ Moongphali - 1 tbsp.

Method:
Heat oil. Splutter the seasonings one by one and wait for the peanuts to turn pink and crisp.

Add the curry leaves, ginger, green chillies and onion. Saute till the onions turn transluscent. Now add the water and salt and bring to a boil.

Add the roasted oats. Stir till the water is absorbed and the mixture comes together.

Serve with or without chutney and pickle. I prefer it as it is without any accompaniment.

:-) Have a perfect day!!