Curd Oats Recipe is a delicious and creamy oatmeal dish cooked and mixed with cold silken curd and tempered with simple south indian spices. It is similar to curd rice with less calories. Instant Oats (Oatmeal), Water, Curd (Dahi / Yogurt), Ginger, Green Chilli, Salt, Oil, Chana dal (Bengal Gram Dal), Mustard seeds (Rai/ Kadugu), Curry leaves, Asafoetida (hing) 3 tablespoons Instant Oats (Oatmeal) 1 cup Water 1-1/2 cup Curd (Dahi / Yogurt) , beaten to a smooth consistency 1 inch Ginger , finely chopped 1 Green Chilli , finely chopped Salt , to taste Ingredients for tempering 1 teaspoon Oil 1/2 teaspoon Chana dal (Bengal Gram Dal) 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1 sprig Curry leaves pinch Asafoetida (hing) 10 10 To begin making the Curd Oats Recipe, we first need to cook the oats in plain water.Bring a cup of water to a rolling boil in a saucepan, add the oats and season with salt, mix and simmer for 3 minutes until the oats is cooked. Turn off the heat and keep aside to cool.Take a bowl, add curd and beat the thick curd to the silky smooth texture.To the curd add the finely chopped ginger and green chilli and the cooled oats. Mix well to combine. If the curd oats is too thick, add a little milk or water to bring it to the desired consistency.To prepare the tadka, heat oil in a tadka pan on low heat, add the chana dal and mustard seeds and let it splutter.Once the mustard seeds have spluttered add the curry leaves and asafoetida and once the curry leaves crackle turn off the heat.Add this tadka over the prepared curd oats and mix well. Season with salt if required and serve.Serve this delicious Curd Oats Recipe for a light lunch or early supper along with Kachumber salad and Pisarna Manga Recipe -Instant Raw Mango Pickle to make it a complete meal.