- Instant Porridge Oats – 1 cup
- Shallots (chopped) – 6
- Grated Coconut – 2 tbsp
- Green Chilli – 1
- Curry Leaves – few
- Mustard Seeds – ½ tsp
- Oil – 1 tbsp
- Salt to taste
Heat oil in a pan, add mustard seeds, when it splutters, add curry leaves and then chopped shallots, fry until shallots turn translucent.
Slit green chilli and add, saute for a minute.
Add ¾ cup of water and salt. Bring it to boil. Add coconut and stir.
Lower the heat, add roasted oats stirring continuously and cook till it is done.
Serve with sugar or chutney.
Linking this to favorite recipes event - vegetarian hosted by Swathi