Oats Puliyodharai and "THE OATS : WATER" ratio

Those in my fb friends list, would be aware, that there was a cookery demo i had taken a month back with Oats as the main theme. So, the weeks prior to it were literally trial and error days. Trying a new recipe each evening, taking pictures to prepare the notes, and ofcourse, for positng in here...see if its worth demonstrating....in terms of easness , time taken...

This was one of the trials for the main dish item using OATS. Didnt demonstrate it for the session thou...as i finally decided to stick on to some non-veg item..(beef-oats biriyani, which will follow shortly)

Basically, the recipe is the same...the prOcedure is the same, as with all other regular puliyodharae.

Just need to fix two things in mind.

1. NEVER use quick/instant oats for these type of cooking. They mush up and is one big mess. Always used the Old Fashioned Rolled Oats.
(refer to "this post" for the different types available)

 

2. The "oats-water" ratio. Some recipes for  upma would recommend soaking the oats in water for a few minutes before cooking. I dont follow it, rather prefer to add it as such. But (a big BUT) keep in mind the proportion.

 

1 cup hot water to 1 and 3/4 cup oats. (Less than that would result in mushy oats, higher than that would result in too dry and undercooked oats) - Stick to this !

1(water) : 1 and 3/4 (oats)

 

To the recipe.... you need:

 

Old fashioned rolled oats - 1 and 3/4 cup
Hot water - 1 cup
Gingelly Oil (Nallena) - 3 tbsp
Mustard Seeds - 4 tsp
Channa Dal - 1 tbsp
Urad Dal - 1 tsp
Dried Red chillies - 2
Curry Leaves - few
Powdered jaggery - 1 tsp
Turmeric Powder - 1/2 tsp
Hing (Perungayam) - a generous pinch
Tamarind - lemon sized ball
Peanuts - about 10
Salt - to taste

To roast and grind :

Oil - 1 tsp
Channa Dal - 1 ½ tbsp
Urad dal - 1 tbsp
Coriander Seeds - ½ tbsp
Fenugreek Seeds - ½ tsp
Sesame seeds - 1 tbsp

Procedure :

 

Heat oil and roast the ingredients  under the "to roast and grind" heading above until golden brown. Allow it to cool and grind it coarsely. Keep aside.
 

Add 1/4 cup water (from the already measured 1 cup) to the tamarind, let it soak for 15mins. To save time, you can just microwave it for a minute and then squeeze out thick tamarind pulp. Keep aside.

 

Heat gingelly oil in a kadai on medium low heat and add the peanuts. Roast until slightly browned.

Splutter the mustard seeds, channa dal, urad dal, curry leaves, red chillies, turmeric powder and hing. Toast until they are browned evenly.

 

Now add the tamarind extract (1/4 cup) followed by remaining water (3/4 cup) and allow it to boil . Check and add salt.

Now add the measured oats, the roasted items, mix gently till well coated.
 

 Close and cook for a few minutes (4 or 5)

 

Mix again, gently..till all the water has been soaked, and oats cooked, yet not soggy. Can add a tsp or two of water, if the oasts seems a bit too dry for your taste..but its optional.

 

 

Serve hot with any chutney of your choice.