“I can’t get enough of the humble Curry Leaf” returns!
This time, at breakfast.
I like oats with milk. It’s comforting. There’s something nourishing and satisfying and soul-filling about slurping a warm, slightly sweet milky porridge. I don’t top it with anything usually unless an occasional banana comes along.
But today feels like a savoury morning and oats stay in the picture.
To tame the strong ‘oat-presence’ of oats, I turn to the curry leaf.
It has an intoxicating, tangy, aromatic zest with a hint of tangerine and basil and kaffir lime.
Just the kind of strong flavour that tips the dish into the delicious.
So besides a nice handful of curry leaves, I add onions and mushrooms. For the bite that I need this morning, I add a green chilly and whole peppercorns.
I let it all bubble away and infuse each other’s flavours and it’s ready in a few minutes.
It’s all so quick.
For the west, I’d call it savoury oats.
Out here I’d call it upma.
You will need:
Oats – quick cooking variety, 1 cup
Button Mushrooms – medium, 3
Onion – small, 1
Curry Leaves – fresh, 15 sprigs
Green Chilly – sliced, 1
Whole Peppercorns – 1 tsp
Oil – 1 tsp
Water – 2 cups
Salt – to taste
What to do:
Heat the oil in a pot until very hot and add the curry leaves, sauté for 1 minute.
Add the chilly, onion and mushrooms and sauté for a couple of minutes.
Add the oats and sauté until all the ingredients are properly combined.
Add water, and bring to a boil while stirring constantly.
Simmer for 3 minutes, stirring occasionally.
My other savoury oats recipe with egg drop is here.
More “Curry Leaf Chronicles“.