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Sour Cream Oatmeal

February 10, 2010

This American parody of a Tamil staple is just as comforting as the original. It is much quicker to make from scratch than Curd-Rice, because there is no rice to boil! And it has an equally endearing sour-spicy flavour.

For every 4 tbsp of quick-cooking Oats, you need:
4 tbsp of Sour Cream
1 tsp Mustard Seeds
1 dried Red Chilli, broken
1/4 tsp grated Ginger (or) 1/4 tsp Ginger Powder
a pinch of Asafoetida powder (Hing)
a pinch of Sugar (optional)
Salt to taste
1. Microwave the Oats with 1/2 cup of Water, on high for two minutes.
2. In the meantime, heat a tbsp of cooking oil. Add the Mustard Seeds. Once they start to splutter, add the Ginger, Asafoetida and Red Chilli in quick succession, and turn the burner off.
3. Now, retrieve the Oats from the microwave and add the Sour Cream, Salt and Sugar. Mix well, adjusting the consistency with water. Remember that the Oats will thicken as it cools, so be generous with the water.
4. Pour the Spices in Oil on top.
With a two minute cooking time, Sour Cream Oatmeal is a great breakfast fix. With some vegetables on the side, it can also be a stand-in lunch. If you’re a purist, you can substitute Yogurt for the Sour Cream, but I think the piquancy of Sour Cream complements the Oatmeal so well!
One Comment leave one →
  1. February 8, 2010 2:02 pm

    yummy…:) Great chef!

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