Oats Vegetable Porridge

Ingredients

• 1 cup rolled oats

• 1 teaspoon ghee or olive oil

• ½ teaspoon cumin seeds

• 1 small onion, finely chopped

• 1 small carrot, diced

• ¼ cup green peas

• ¼ cup chopped spinach (or other leafy greens)

• ½ teaspoon turmeric powder

• Salt to taste

• 2½ cups water (or adjust for desired consistency)

• 1 tablespoon chopped coriander (for garnish)

• Optional: A pinch of black pepper or roasted cumin powder for flavor
  

🫕 Method

Step 1: Roast the Oats

• In a dry pan, roast the rolled oats on low flame for 2–3 minutes until they turn slightly golden and aromatic.

• Keep aside. This helps prevent stickiness and enhances the flavor.
  

Step 2: Prepare the Base

• Heat ghee or olive oil in a pan.

• Add cumin seeds and let them splutter.

• Add chopped onions and sauté until translucent.
  

Step 3: Add Vegetables

• Add carrots, peas, and spinach (or any seasonal vegetables like beans, pumpkin, or bottle gourd).

• Sauté for 3–4 minutes until the vegetables soften slightly.
  

Step 4: Add Water and Spices

• Add turmeric and salt.

• Pour in 2½ cups of water and bring it to a gentle boil.
  

Step 5: Cook the Oats

• Add the roasted oats and stir continuously to avoid lumps.

• Simmer on low flame for 5–6 minutes, stirring occasionally until the mixture thickens and oats are cooked.
  

Step 6: Serve

• Once the porridge reaches a soft, creamy consistency, turn off the flame.

• Garnish with fresh coriander leaves and sprinkle black pepper if desired.

Serve warm with a side of curd or a glass of buttermilk for a complete, balanced meal.

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