Savory Oats Kharabath: A South Indian Breakfast Recipe
22 minutes
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About Savory Oats Kharabath: A South Indian Breakfast Recipe
Start your day with a flavorful and nutritious South Indian breakfast – Oats Kharabath! This easy-to-make recipe combines the wholesome goodness of oats with the aromatic spices of sambar powder and the vibrant freshness of cilantro. It's a hearty and satisfying meal that's perfect for busy mornings.Oats Kharabath is more than just a quick breakfast; it's a delicious and healthy way to enjoy the comforting flavors of South Indian cuisine. The slightly spicy kick from the green chilies is balanced beautifully by the earthy notes of the sambar powder, creating a truly unique and unforgettable taste experience.This recipe is easily customizable to your preferences. Add your favorite vegetables, adjust the spice level, or even include some roasted cashews for added crunch and protein. Enjoy!
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Recipe Time & More
Prep10 minutes
Cook12 minutes
Total22 minutes
Ingredients
For the Oats
- 3 cup Rolled Oats
For the Vegetable Sauté
- 1 cup Onion thinly sliced
- 1 cup Tomato thinly sliced
- 1/2 cup Bell Peppers capsicum, thinly sliced
- 1/2 cup Carrot thinly sliced
- 1 Chili Pepper green, slit
Spices & Seasoning
- 1 tsp Mustard Seeds rai
- 1/2 tsp Cumin Seeds
- 1 tbsp Gram black, split black lentils
- 1 tbsp Chickpea split chickpeas
- 1 tbsp Sambar Powder
- 1/4 tsp Asafoetida hing
- 1/4 tsp Turmeric Powder haldi
- 1.5 tsp Salt or to taste
Instructions
Prepare the Oats
- Dry roast rolled oats in a pan over medium heat until lightly browned and fragrant. Set aside.
Sauté the Vegetables and Spices
- Heat oil in a pan. Add mustard seeds, cumin seeds, urad dal, and chana dal. Once they splutter, add asafoetida and green chilies. Sauté for a few seconds.
- Add finely chopped onions, tomatoes, bell peppers, and carrots. Stir in turmeric powder and salt. Sauté until vegetables are slightly softened.
Combine and Simmer
- Add sambar powder and stir well. Pour in 4 cups of water and bring to a boil. Gently add the roasted oats and mix thoroughly.
- Reduce heat to low, cover the pan, and simmer for 10 minutes.
Finish and Serve
- Turn off the heat and let it sit, covered, for 5 minutes. Fluff with a fork and garnish with fresh coriander leaves. Serve hot with raita (yogurt dip) or your favorite side dish. Optional: Add roasted cashews for added crunch.
Recipe Notes
Expert Tips for the Best Oats Kharabath
- For a richer flavor, use coconut oil instead of vegetable oil.
- Adjust the amount of green chilies according to your spice preference.
- If you prefer a creamier kharabath, add a splash of milk or coconut milk at the end.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and easy breakfast.
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Recipe Nutrition
Calories: 1136kcalCarbohydrates: 44gProtein: 11gFat: 104gSaturated Fat: 15gPolyunsaturated Fat: 26.7gMonounsaturated Fat: 53.4gSodium: 855mgFiber: 7gSugar: 2g
Subhashni Venkatesh
Articles: 165
5 Comments
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I’m loving this recipe already!
This is fantastic! Thank you for sharing.
This is so tempting! Can’t wait to cook it.
What a great recipe! Thanks for sharing.
Absolutely fantastic! Thanks for the recipe.