Tenga Oats (Coconut Oats)

Tenga oats is a twist on the traditional south-indian tenga chadam (coconut rice)! However, it has the healthy oats instead of white rice. Oats made this way seem like cracked wheat (daliya) and one would not know that this is actually oats.

This one is again frm “J” aunt – for the low potassium dishes section, but it can work as a healthy dish for all – not only for those seeking low potassium alternatives. 

This one is an entry to the WBB#20-Balanced Breakfast event hosted by Mansi of Fun and Food. This is an event started by Nandita of Saffron Trail.

 

Ingredients:
Steel Cut Oats (not precooked): 1 cup (they look like cracked wheat)

Cooking oil: 2½ tablespoons if using oil – You can use cooking oil spray in the intial stages to reduce the amount of oil – In that case, the oil used for tempering will be 1 tablespoon
Dry powdered coconut (not fine): 2 tablespoons
Mustard seeds: 1 teaspoon
Black gram skinned and split (dhuli urad dhal): 2 teaspoons
Dry red chillies: 2-3 split into halves
Asafoetida (Hing): ¼ teaspoon
Ginger: 1 inch piece
Fresh green chillies: 4 to 6
Curry leaves: about 8-10
Salt to taste 

Method:

1. Measure 1 cup of oatmeal and wash it very well in water. Drain off all the water.
2. For cooking, add 1 cup of water.
3. Spray some cooking oil or add 2 teaspoons of oil to the oats and water mixture and mix thoroughly.
4. Cook this in the pressure cooker for about 2-3 whistles (or as per the pressure cooker power – till just cooked. Don’t overcook.)
5. When the pressure cooker is ready to open, empty the cooked oats into a large bowl/tray. Spread it out and spray some more cooking oil and let it cool.
6. In the meantime, finely chop the ginger, green chillies and curry leaves.
7. When the cooked oats are cooled, carefully separate out and fluff with a fork. Take care not to make it mushy. Make sure the oats is well separated before you add to the seasonings.
8. In a shallow frying pan (kadhai), add 1 tablespoon oil and heat.
9. Add the mustard seeds. Allow the mustards to splutter.
10. Next, add the urad dhal and dry red chilies.
11. Fry till the urad dhal begins to change color.
12. Now, the ginger, green chillies, and curry leaves can be mixed in.
13. Sauté for a short while and then add the coconut powder.
14. Fry till the coconut gives out a nice flavor and begins to turn red.
15. Add the cooled cooked oats and 1 teaspoon salt.
16. Mix all the ingredients gently – taking care that it is well mixed but at the same time not sticking together into a thick mass.
17. Coconut Oats is ready to serve.