Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, curd oats congee. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Curd Oats Congee is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Curd Oats Congee is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook curd oats congee using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Curd Oats Congee:
Make ready 1 cup oats, dry roasted
Make ready 3/4 cup curd
Take 1 cup water or as required
Make ready to taste salt
Get 1 tbsp. oil
Prepare 1 tsp. mustard seeds
Take 1-2 dry red chilies
Make ready pinch asafoetida
Prepare 1 tsp. urad dal (split black gram lentil)
Take 1 tbsp. chana dal (Bengal Gram lentil)
Make ready 1 sprig curry leaves
Make ready 1-2 tbsp. roasted peanuts
Get 1 tbsp. coriander leaves, chopped
Steps to make Curd Oats Congee:
In a pan add the oats, 1 cup water and salt. Cook on a low flame till it turns slightly thick. Switch off the flame and keep it aside to cool down.
In a bowl, mix together the cooked oats, yoghurt, peanuts and required quantity of water (according to the consistency desired).
Heat oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, curry leaves, urad dal and chana dal. Saute for a few seconds.
Pour this tempering over the oats congee and garnish with coriander leaves. Enjoy this healthy dish for a quick fix comforting dinner.
So that’s going to wrap this up with this exceptional food curd oats congee recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!