Oats & Veggie Recipe – Quick Indian Savory Oats with Carrot & Pineapple

Last Updated on 4 months by Neha Deshmukh

Oats & Veggie Recipe – Quick Indian Savory Oats with Carrot & Pineapple

Introduction

Okay, let’s be real – oats often get a bad rap as being a bit…boring. But trust me on this one! This savory oats recipe completely changed my mind. I first stumbled upon this when I was looking for a quick, healthy, and different lunch option. The combination of veggies, a little tang from the curd, and the lovely pop of mustard seeds? It’s seriously addictive. It’s become a regular in my kitchen, and I’m so excited to share it with you. It’s perfect for a light meal, a quick snack, or even a unique side dish.

Why You’ll Love This Recipe

This isn’t your grandma’s oatmeal! This Indian-inspired savory oats recipe is:

• Quick & Easy: Ready in under 15 minutes – perfect for busy weeknights.
• Healthy & Nutritious: Packed with fiber, vitamins, and probiotics.
• Flavorful & Unique: A delightful blend of textures and tastes.
• Versatile: Easily customizable with your favorite veggies and spices.
• Cooling & Refreshing: Especially wonderful during warmer months.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• ½ cup Rolled Oats
• ½ – ¾ cup Curd (Yogurt)
• ¾ cup Milk
• 1 Carrot, medium size
• 1 Tomato, medium size
• ⅓ – ½ cup Pineapple, chopped
• Salt, to taste
• 1 tsp Oil
• ¾ tsp Mustard Seeds
• 1 Green Chilli, chopped
• ¾ tsp Ginger, grated
• Sprig of Curry Leaves
• 2 tbsp Coriander Leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Rolled Oats: Types & Texture

I prefer rolled oats (also called old-fashioned oats) for this recipe. They hold their shape nicely and give a lovely texture. Quick-cooking oats will work in a pinch, but the final dish will be softer. Avoid instant oats, as they can become mushy.

Curd (Yogurt): Regional Variations & Substitutions

Curd, or dahi as we call it in India, is key to the flavor. I usually use homemade curd, but store-bought plain yogurt works perfectly. If you’re using Greek yogurt, you might want to thin it out with a little extra milk to get the right consistency.

Pineapple: Sweetness & Flavor Profile

Don’t be scared of the pineapple! It adds a lovely sweetness and a tropical twist. You can use fresh or canned pineapple – just make sure it’s not packed in syrup.

Mustard Seeds: The Importance of Tempering

Tempering the mustard seeds in hot oil is essential. It releases their nutty, aromatic flavor. Be careful – they pop! You’ll know they’re ready when they start to splutter.

Curry Leaves: Fresh vs. Dried

Fresh curry leaves are always best, if you can get your hands on them. They have a much more vibrant flavor. If you’re using dried, use about half the amount, as the flavor is more concentrated.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your carrot, tomato, pineapple, and bell pepper (if using) into small, bite-sized pieces.
2. In a pan, bring 1 ¼ cups of water to a boil. Add the rolled oats and cook until they’re tender, about 5-7 minutes. Let it cool completely.
3. Once the oats are cool, mix in the lukewarm milk. Then, stir in the curd and salt. Give it a good mix – you want everything nicely combined.
4. Now for the fun part! Heat the oil in a separate pan. Add the mustard seeds, chopped green chillies, grated ginger, and curry leaves. Sauté briefly until the mustard seeds splutter and the curry leaves are fragrant.
5. Add the chopped carrots to the seasoning and sauté for just 2-3 seconds. Then, gently mix this into the oats-curd blend.
6. Finally, fold in the chopped tomatoes, pineapple, and bell pepper (if using). Garnish generously with fresh coriander leaves.
7. Serve chilled or at room temperature. I personally love it chilled on a hot summer day!

Expert Tips

• Don’t overcook the oats! You want them to have a little bit of bite.
• Adjust the amount of green chilli to your spice preference.
• For a smoother texture, you can blend a portion of the cooked oats before adding the curd.

Variations

• My Mom’s Version: She loves adding a pinch of turmeric powder for extra color and health benefits.
• Friend’s Favorite: A friend of mine adds a handful of chopped spinach for an extra boost of nutrients.
• Spicy Kick: Add a dash of red chilli powder or a pinch of cayenne pepper for a spicier version.

Vegan Adaptation

Want to make this vegan? It’s super easy! Simply substitute the curd and milk with plant-based alternatives like coconut yogurt and almond milk.

Gluten-Free Confirmation

This recipe is naturally gluten-free, as long as you use certified gluten-free rolled oats.

Spice Level Adjustment

If you’re sensitive to spice, reduce or omit the green chilli. You can also remove the seeds from the chilli for a milder flavour.

Summer Cooling Adaptation

Add a squeeze of lime juice just before serving for an extra refreshing and cooling effect.

Serving Suggestions

This savory oats dish is great on its own, but it also pairs well with:

• A side of raita (yogurt dip)
• A simple salad
• A cup of masala chai

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. It might thicken up a bit, so you can add a splash of milk or water before reheating.

FAQs

Is this recipe suitable for breakfast?

Absolutely! While I usually enjoy it for lunch, it’s a fantastic and healthy breakfast option too.

Can I use different vegetables in this recipe?

Definitely! Feel free to experiment with your favorite veggies. Peas, beans, cucumber, and even corn would be delicious additions.

How can I make this recipe ahead of time?

You can cook the oats and chop the vegetables ahead of time. Store them separately in the refrigerator and assemble the dish just before serving.

What is the best type of curd to use?

I recommend using full-fat curd for the best flavor and texture. But low-fat or Greek yogurt will also work.

Can I adjust the sweetness of this recipe?

Yes! If you prefer a less sweet dish, reduce the amount of pineapple or omit it altogether.