Curd Oats is a healthy and delicious South Indian recipe made with rolled oats, curd (yogurt), and tempered with a few Indian spices.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

To cook Oats

  • 1 cup old fashioned rolled oats
  • 2 1/2 cups water ((to cook oats))

For Curd Oats

  • 1 cup yogurt (curd)
  • 1/2 cup milk
  • salt (to taste)
  • 1/4 cup carrot (grated)
  • 1/4 cup cucumber (chopped)
  • 2 tablespoons coriander leaves (finely chopped)

For Tempering

  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1 teaspoon chana dal
  • 1 dry red chili
  • 1 green chili
  • 1 teaspoon ginger (minced)
  • 1 stalk curry leaves
  • 1 pinch hing

Method

  1. Boil 2.5 cups of water in a saucepan, then add old-fashioned rolled oats. Cook the oats on medium heat, stirring occasionally, until they become soft and tender, which usually takes about 8-10 minutes.
  2. Once the oats are cooked, remove the saucepan from the heat and let it cool down for a few minutes.
  3. Slightly mash the cooked oats with a spoon. Next, add the whisked curd (yogurt), milk, and salt, and mix everything well.
  4. Add grated carrot, chopped cucumber, coriander leaves and mix well. Keep it aside.
  5. For Tempering: Heat oil in a pan. Once the oil is hot, add the mustard seeds, and let them splutter.
  6. Then add urad dal, chana dal, dried red chili, and fry until they are light golden brown.
  7. Add the grated ginger, green chili, curry leaves, and hing (asafoetida). Saute for a few seconds.
  8. Pour the tempering over curd oats mixture and mix until well combined.
  9. Serve curd yogurt oats chilled, and enjoy!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.