Oats Porridge Recipe – Indian Style with Buttermilk & Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Oats Porridge Recipe – Indian Style with Buttermilk & Curry Leaves

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, healthy, and comforting breakfast. This Indian-style oats porridge is exactly that. I first stumbled upon this recipe while trying to incorporate more traditional Indian flavors into my morning routine, and it’s been a staple ever since. It’s warm, savory, and surprisingly satisfying – a world away from the sweet, cinnamon-filled oatmeal I grew up with! Let’s dive in, shall we?

Why You’ll Love This Recipe

This isn’t your average porridge. We’re taking humble oats and giving them a vibrant Indian makeover with a tangy buttermilk base and a gorgeous tempering of mustard seeds, cumin, and curry leaves. It’s ready in under 15 minutes, incredibly nourishing, and a fantastic way to start your day. Plus, it’s a lovely change of pace if you’re bored with your usual breakfast options.

Ingredients

Here’s what you’ll need to whip up a bowl of this goodness:

• ¼ cup Oats (about 40g)
• 1 cup Water (240ml)
• As required Salt (a pinch, to taste)
• 1 cup Thick Buttermilk (240ml)
• 1 tsp Oil (5ml)
• ½ tsp Mustard seeds (about 2g)
• ½ tsp Cumin seeds (about 2g)
• 1 small Green chilli, finely chopped
• 1 inch Ginger, finely chopped
• 1 sprig Curry leaves (about 8-10 leaves)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Oats: Types and Nutritional Benefits

You can use rolled oats or quick oats for this recipe. Rolled oats give a slightly chewier texture, while quick oats cook up faster. Both are incredibly nutritious, packed with fiber, and a great source of energy.

Buttermilk: Regional Variations & Health Aspects

Buttermilk (chaas) is a superstar in Indian cuisine! It’s known for its cooling properties and aids digestion. You can use store-bought buttermilk, or make your own by whisking 1 tablespoon of lemon juice or vinegar into 1 cup of milk and letting it sit for 10-15 minutes until it thickens. The buttermilk should be thick, almost yogurt-like, for the best results.

Curry Leaves: Fresh vs. Dried & Flavor Profile

Fresh curry leaves are always best. They have a unique, citrusy aroma that’s essential to the flavor. If you absolutely can’t find fresh, you can use dried, but use about half the amount as the flavor isn’t as potent.

Mustard Seeds: Black vs. Yellow – Which to Use?

For this recipe, yellow mustard seeds are traditionally used. They have a milder flavor than black mustard seeds. However, if you only have black mustard seeds on hand, they’ll work just fine – just use a little less!

Ginger: Choosing the Right Ginger for Flavor

Fresh ginger is key here. Look for a piece that’s firm and smooth. You want a good balance of spicy and slightly sweet flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a saucepan, combine the oats, water, and a pinch of salt. Bring to a simmer over medium heat.
2. Stir continuously until the mixture thickens into a lovely, creamy porridge – about 5-7 minutes. Don’t walk away, or it might stick to the bottom!
3. Remove the saucepan from the heat and let the porridge cool completely. This is important – you don’t want to curdle the buttermilk.
4. Once cooled, stir in the thick buttermilk until everything is well combined. It should be smooth and creamy.
5. Now for the magic! Heat the oil in a small pan over medium heat. Add the mustard seeds and wait for them to splutter – this is when they release their flavor.
6. Add the cumin seeds, chopped green chili, and ginger. Sauté for about 30 seconds, until fragrant.
7. Finally, add the curry leaves and sauté for another 10 seconds. Be careful, they can pop!
8. Pour this beautiful tempering over the oats mixture and mix well.
9. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the oats! You want a slightly creamy texture, not a gluey mess.
• Cooling the porridge before adding the buttermilk is crucial to prevent curdling.
• Adjust the amount of green chili to your spice preference.

Variations

• Vegan Adaptation: Simply substitute the buttermilk with plant-based yogurt (like almond or soy yogurt).
• Gluten-Free Confirmation: Oats are naturally gluten-free, but if you’re highly sensitive, make sure to use certified gluten-free oats.
• Spice Level Adjustment (Green Chili): My family loves a bit of a kick, but feel free to reduce or omit the green chili if you prefer a milder flavor.
• Quick Oats vs. Rolled Oats Adaptation: If using quick oats, reduce the cooking time to about 3-5 minutes.
• Add Some Veggies: My friend, Priya, loves adding finely chopped spinach or carrots to her porridge for an extra boost of nutrients.

Serving Suggestions

This porridge is delicious on its own, but you can also serve it with a side of your favorite Indian pickle or a sprinkle of chopped cilantro. A dollop of plain yogurt on top is also lovely!

Storage Instructions

This porridge is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. You may need to add a splash of water or buttermilk when reheating to restore the creamy consistency.

FAQs

Is this oats porridge a good breakfast option for weight loss?

Absolutely! Oats are high in fiber, which keeps you feeling full and satisfied. The buttermilk adds protein, and the overall dish is relatively low in calories.

Can I make this porridge ahead of time?

You can cook the oats and cool them, but I recommend adding the buttermilk and tempering just before serving for the best flavor and texture.

What can I substitute for buttermilk?

As mentioned earlier, you can use plain yogurt thinned with a little water, or a plant-based yogurt alternative.

How can I adjust the consistency of the porridge?

If it’s too thick, add a little more water or buttermilk. If it’s too thin, cook it for a few more minutes.

Can I add vegetables to this oats porridge?

Definitely! Spinach, carrots, peas, or even finely chopped tomatoes would all be delicious additions.

Is this recipe suitable for babies or young children?

Yes, but omit the green chili and ensure the porridge is cooled to a safe temperature before serving. You might also want to blend it for a smoother texture for younger babies.