Speedy steel-cut oats upma (savory snack with vegetables)

When you think of steel-cut oats, the first thought that comes to mind is the oatmeal for breakfast and anything sweet that would go into it. Here’s an easy whole grain savory snack made with it for those who don’t have a sweet tooth 🙂 Fiesta Fridays #14 (hosted by Saucy of SaucyGander and Sir Johnny of Kitschnflavours and Flours n Dainty Buns), here I come, with this savory snack to spice up your taste buds, so you can eat more of the cakes and sweets that others bring!

‘Upma’ (‘U’ pronounced as in the word ‘butcher’) is a south-Indian term for a savory snack made of curried grain (or vermicelli) and vegetables. I often make this particular snack for the kids in the evening, since it takes very little planning and time to cook, especially if a pressure cooker is available. This is a ‘saatvik’ version (sans onion and garlic), but adding onions to this mixture will only make it even more delicious.

A few days ago, a dear blogger friend of mine, Sonal of SimplyVegetarian777 posted a savory poha/upma with quick-cooking oats. It is a wonderful recipe and works well; I make that often too, just using a different form of the whole grain.

 Ingredients:

steel-cut oats- 1 cup

water- 1 1/2 cup

vegetables: carrot- 1, green bell pepper- 1/2 (other vegetables such as green beans, peas, potatoes, corn would go well with this too)

ginger (peeled)- small piece

Thai green chilly- 1

curry leaves- few (optional)

mustard seeds- 1/4 tsp.

to temper:

urad dal (black gram)- 1/2 tsp.

asafoetida powder- a pinch

canola oil (or other neutral oil)- 1 1/2 tbsp.

turmeric powder- a pinch

salt- to taste

Method:

* Add water to oats in a steel vessel and cook in the pressure cooker. Let the whistle blow 3-4 times. Allow the pressure to release from the cooker. The oats may look a little mushy, but it will not have any remaining water. If any excess water is present, drain it. Stove top cooking would also work, but may take more time than a pressure cooker. Even if it looks mushy now, trust me, in the end, it will acquire a non-gooey and crunchy texture 🙂

* While oats is getting cooked, chop vegetables, green chilly (slit lengthwise, for lesser heat) and ginger into small pieces.

* In a shallow pan, heat oil, add mustard seeds, urad dal, asafoetida powder. When the seeds sputter, add green chilly, curry leaf, vegetables.

* Add salt, turmeric powder and cook covered till veggies are tender.

* Add cooked oats, turn off the heat and toss to combine. Garnish with cilantro and serve warm.

Here’s a printable version:

steel-cut oats upma

• Servings: 4
• Time: 20-25 minutes
• Difficulty: easy
• Print

Ingredients:

steel-cut oats- 1 cup

water- 1 1/2 cup

carrot- 1

green bell pepper- 1/2

ginger (peeled)- small piece

Thai green chilly- 1

curry leaves- few (optional)

mustard seeds- 1/4 tsp.

urad dal- 1/2 tsp.

asafoetida powder- a pinch

canola oil- 1 1/2 tbsp. (or other neutral oil)

turmeric powder- a pinch

salt- to taste

Method:

* Add water to oats in a steel vessel and cook in the pressure cooker. Let the whistle blow 3-4 times. Allow the pressure to release from the cooker.

* While oats is getting cooked, chop vegetables, slit a green chilly lengthwise and chop ginger into small pieces.

* In a shallow pan, heat oil, add mustard seeds, urad dal, asafoetida powder. When the seeds sputter, add green chilly, curry leaf, vegetables.

* Add salt, turmeric powder and cook covered till veggies are tender.

* Add cooked oats, turn off the heat and toss to combine. Garnish with cilantro and serve warm.

Note:

A few drops of lime juice can be added in the end to get a tangy flavor.