Oats Upma

🔥 Prep

-Measure out 150 g of rolled oats and set aside.

• Dice the 1 pc onion into small pieces.
• Finely chop the 2 green chillies (remove seeds if desired).
• Grate or mince 1 tsp of ginger.
• Measure 1.5 tbsp of oil.
• Measure 1 tsp of salt.
• Measure 250 ml of water.
• Chop the 100 g of mixed vegetables into small, uniform pieces.

🔥 Cook

• 1. Heat the 1.5 tbsp oil in a deep pan or kadai over medium heat for 30 seconds until it shimmers.
• 2. Add the 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add the grated 1 tsp ginger, chopped 2 green chillies, and diced 1 pc onion; sauté for 2 minutes over medium heat until the onion becomes translucent.
• 4. Add the chopped 100 g mixed vegetables and stir-fry for 3 minutes over medium heat until they are just tender.
• 5. Add the 150 g rolled oats and toast them, stirring continuously, for 2 minutes over medium heat until they emit a light nutty aroma.
• 6. Pour in the 250 ml water and add the 1 tsp salt; stir to combine.
• 7. Bring the mixture to a boil over high heat, then reduce to low heat and simmer, covered, for 5 minutes or until the oats have absorbed the water and become soft.
• 8. Turn off the heat and let the upma rest, covered, for 2 minutes before fluffing with a fork.

🔥 Serve

• Transfer the hot oats upma to a serving bowl and garnish with a few fresh coriander leaves (optional).
• Serve immediately with a side of coconut chutney or plain yogurt for a balanced meal.
• Accompany with lemon wedges for an extra tangy flavor if desired.