OATMEAL THAIR SADAM (OATMEAL WITH YOGURT)

Dear friends, how are you all doing? We have settled down in our apartment, actually I finished unpacking and arranging everything the same week itself, I needed some more time with my short-term course I am doing with Penn Foster University and I am almost there. I am posting a photo of my kitchen in this post. Hope you all like my new kitchen. Many of you have passed some lovely awards during my break. Thank you so much for remembering me dear friends. I will catch on with all your latest posts soon.

Hari Chandana of http://thecuisine.blogspot.com/ has passed on Kreativ blogger award, One lovely blog award, and another cute award. Thanks a lot for remembering me dear.

Suparna from http://therecipehunter.blogspot.com/ has passed on the Kreativ blogger award. Thank you very much dear.

Kalyani from http://kalyanikitchen.blogspot.com/ has passed on Kreativ blogger award, One lovely blog award, and another cute award. Thank you so much for making my day Kalyani.

My dear friend Sangi from http://simplydelicious-foods.blogspot.com/ has passed me A fabulous blog award. Thank you so much dear. Take care and come back soon.

Priya from http://recipes-priya.blogspot.com/ has passed on the Kreativ blooger award. Thank you very much dear.

Coming to the recipe, these days I have been substituting oatmeal for rice very often. This was one such crazy day when I thought if oatmeal goes well with sambar and pongal, why not try it with curd rice, anyway I love my curd rice to be gooey. I was very reluctant to post this recipe, though I had taken a few photographs of the dish. This afternoon I mentioned about this dish to my friend Viki on the phone and she seemed to like it very much, now I finally got the courage to post this recipe. Actually I loved this dish very much, this was much lighter and there was no significant taste difference at all. It went very well with pickle and I love this healthy version of curd rice. Here goes the recipe:

INGREDIENTS:
Regular whole-grain oatmeal, 1 cup.
Nonfat or low-fat plain yogurt, 1 cup.
Salt as per taste.
Mustard seeds, ½ teaspoon.
Broken red chilies or slit green chilies, 2.
Asafetida, 1 pinch.
Ginger, 1 very small piece.
Curry leaves, 1 sprig.
Wheat bran and ground flaxseed powder, 1 teaspoon of each, (optional).

PREPARATION:
Cook the oatmeal with water according to the package instructions and let it cool. I have added a teaspoon of wheat bran and flaxmeal to the oatmeal, these can be omitted too. Transfer the yogurt to a bowl, add salt and the cooled oatmeal and mix well. If needed, some water can be added to get the desired consistency. Meanwhile, heat a small pan and when the oil turns hot, add the mustard seeds and let it splutter. Then add the broken chilies, curry leaves, ginger, and asafetida powder and fry for a few seconds. Pour the contents of the pan over the curd and oatmeal mixture and mix well. Serve with any spicy side dish or pickle and enjoy.