Tuesday, October 4, 2016

Oats Upma

Serves: 4


Rolled Oats - 2 cups
Onion - 1
Tomato - 1 small
Capsicum - 1 small
Carrots - 2
French Beans - 10
Green Chili - 4
Fresh Green Peas - 1/2 cup
Water - 1 1/2 cups
Cooking Oil - 1 tablespoon
Bay Leaf - 1
Cashew Nuts - 8
Bengal Gram - 1 tablespoon
Black Gram - 1/2 tablespoon
Cumin Seeds - 1/2 teaspoon
Mustard Seeds - 1 teaspoon
Peppercorns - 1/2 teaspoon
Dry Red Chili - 1
Curry Leaves - 6
Asafoetida  Powder - 1/8 teaspoon
Turmeric Powder - 1/4 teaspoon
Salt to taste
Ghee/Clarified Butter - 2 teaspoons
Coconut, grated - 1/4 cup

For Garnishing:

Coriander Leaves


  1. Dry roast oats on medium flame until you get a nutty aroma. Keep aside.
  2. Chop onions, tomato, capsicum, carrots and french beans.
  3. Chop green chilies.
  4. In a pot, take water, chopped carrots and french beans. Bring the water to boil.
  5. Heat oil in a pan.
  6. Add bay leaf, saute until it turns slightly brown.
  7. Add cashew nuts, bengal gram, black gram, cumin seeds, mustard seeds, peppercorns, dry red chili pieces and curry leaves.
  8. When the mustard seeds stop spluttering, add asafoetida powder. Mix well.
  9. Add chopped green chilis. Saute for half a minute.
  10. Now add chopped onions, saute until they turn translucent.
  11. Now add chopped capsicum and fresh green peas. Saute until capsicum turn slight soft.
  12. Add roasted oats, turmeric powder and salt mix well.
  13. Add boiling water, chopped tomato, ghee and grated coconut. Mix well.
  14. Cover and cook on low flame for about 8-10 minutes. Gently mix a couple of times while cooking. The moisture collected due to covering will cook oats, so it is very important to cook it it covered with a lid.
  15. Garnish with chopped coriander leaves.
  16. This must be served hot.


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