Curd Oats (Thayir Oats)
- 10 min prep
- 373 min
- Mix
- Serves 2
- 375 kcal
- 15 g protein
Curd rice, but with oats soaked overnight in curd and milk. In the morning: a sizzling tempering of mustard, dal and curry leaves, and breakfast is done.
Ingredients
- 1 cup (90 g) rolled oats
- 1¼ cups (300 g) fresh curd
- ½ cup (120 ml) milk
- ¼ cup (60 ml) water
- ¾ tsp salt, or to taste
- ¼ cup (30 g) carrot, grated
- ¼ cup (35 g) cucumber, finely diced
- 2 tbsp (20 g) pomegranate arils
- 2 tbsp (6 g) coriander leaves, chopped
- 2 tsp (10 ml) oil
- ½ tsp mustard seeds, 1 dried red chilli and a pinch of hing
- 1 tsp (5 g) urad dal
- 1 tsp (5 g) chana dal
- 1 green chilli (3 g), finely chopped
- 1 tsp (5 g) ginger, finely chopped
- 10–12 curry leaves
Method
- 1The night before, stir the oats, curd, milk, water and salt together in a bowl until smooth. Cover and refrigerate for at least 6 hours.
- 2In the morning, stir the soaked oats well. They should be soft and thick, like loose curd rice; add a splash of milk if they have set too firm.
- 3Fold in the carrot, cucumber and most of the coriander.
- 4For the tempering, heat the oil in a small pan over medium heat. Add the mustard seeds and wait until they crackle, about 20 seconds.
- 5Add the urad dal and chana dal and stir for 30 to 40 seconds until golden. Add the red chilli, green chilli, ginger, curry leaves and hing and fry for 10 seconds, until the leaves turn crisp.
- 6Pour the hot tempering over the oats, scraping in every bit of oil, and stir through. Top with pomegranate and the remaining coriander and serve cool.
Notes from the Department
- The milk keeps the curd from turning too sour overnight. Do not skip it if you are making this ahead.
- No time to soak? Cook the oats in 1¼ cups water for 4 to 5 minutes, cool completely, then mix with the curd.
- Never heat curd oats after mixing; the curd splits. Eat it cool or at room temperature.
Nutrition per serving
- Energy
- 375 kcal
- Protein
- 15 g
- Carbohydrate
- 49 g
- Fat
- 14 g
- Fibre
- 7 g
- Sugars
- 13 g
Why this works
Thayir sadam, curd rice, is the cooling end to almost every South Indian meal. Oats make a natural stand-in for the rice: soaked overnight in curd and milk, rolled oats turn soft and creamy without any cooking, and they carry the same mild, tangy flavour. The tempering is what makes it taste like home: mustard seeds for heat, fried dal for crunch, curry leaves and hing for aroma.
Grated carrot, cucumber and pomegranate add colour and crunch. Grapes are a classic temple-style addition too. Soaking rather than cooking keeps a little texture in the oats, which stops the bowl tasting like baby food.
Swaps
Quick oats soak faster, in about 1 hour, and give a smoother, more rice-like texture. As written, it has no onion or garlic; for more bite, add finely chopped shallots to the tempering. Use thick Greek yogurt for a richer bowl, adding more milk to loosen.
Most hing contains wheat. For a gluten-free bowl, use certified gluten-free oats and either skip the hing or buy one labelled gluten-free.
Serving and storage
Serve with lime or mango pickle and a roasted papad. It is a good lunch box choice for hot days, packed with an ice pack.
Covered, curd oats keep a day in the fridge. They get tangier and thicker over time, so loosen with cold milk and adjust the salt before eating. The Department of Cool Things approves.
Questions people ask
- Can I make curd oats without cooking?
- Yes, that is how this recipe works. Rolled or quick oats soaked in curd and milk soften fully in the fridge. Only the tempering needs a few minutes on the stove.
- Why add milk to curd oats?
- Milk slows the curd from souring as it sits, so the dish stays mild overnight or in a lunch box. It also makes the texture creamier.
- Can I use steel-cut oats for curd oats?
- No. Steel-cut oats stay hard after soaking. If you only have them, cook them in water for 20 minutes, cool completely and then mix with the curd.
Inspired by Indian Veggie Delight. Method, notes and photograph by the Ministry of Oats.
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