Remember in the last post, I told you if I share the healthy recipe at that time, it would be almost like gifting you a lousy t-shirt. Well, I was reminded again… not to look down on anything, be it people, food, animals. Well karma takes its road and… I’ve been having a bad flu for sometime and all I could eat was this dish or a variation of it!
I made this dish the first time when Jose was having a flu, but I also enjoyed this dish at that time. That’s why I thought I’ll share it with you. You can have it anytime, sick or not. It’s a very comforting and soothing meal. It’s something you can have at the end of a long day, simple, yet warm and filling. I’ve been getting requests for “diabetic friendly” recipes and I hope this one fits the bill. All in all, it’s a humble meal, but it will leave you happy and satisfied.
Here is the recipe…
- 1/2 cup Oats (I used quick cooking oats)
- 1 1/4 - 1 1/2 cups Thin coconut milk (refer notes)
- Cooked cherupayar (whole moong means/green gram - 1/2 - 3/4 cup)
- 1/3 - 1/2 cup Grated coconut
- 5 Small onion / Pearl onion (sliced)
- Curry leaves
- 1-2 tsp Ghee
- Cook oats in thin coconut milk or water till it's done and reaches the right consistency. You can make it thick or watery, depending on your preference. Add cooked cherupayar, grated coconut and salt. Mix well. Cook for 2-3 mins. Remove from fire.
- Heat ghee/ coconut oil in a small pan and add sliced small onion and curry leaves. Fry till the onions turn golden brown. Add it to the Oats porridge.