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    SAVORY VEG OATS CURD BOWL 

Oats Curd Bowl That’ll Make Your Gut Say Whee!

Start your day with this nutrient-packed savory oats curd bowl that’s cooling, probiotic-rich, and full of fiber and crunch. Soaked overnight and topped with sautéed colorful veggies, peanuts, and a fragrant South Indian tempering, this bowl balances taste and gut health. It's perfect for hot weather, quick lunches, or post-workout meals. Try this delicious bowl and feel full, light, and refreshed all day!


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Nutritious oats curd bowl topped with ghee-roasted capsicum, carrots, peanuts, and curry leaves—perfect gut-friendly meal.¯

Oats So Serious? Let’s Fix That! (Tips Inside)

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Let the sautéed veggies cool completely before mixing to avoid curd separation. Use thick, sour curd for the best tang and creamy texture. Don’t skip the tempering—it’s the tiny ghee-powered magic that lifts the flavor! For crunch lovers, add peanuts just before serving. Chill the bowl well—it tastes best cold and makes a refreshing, no-cook treat for hot days or lazy lunches.

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     Let’s Oat-n-Roll! Step-by-Step Inside​

INGREDIENTS

For Overnight Soaking:

• Thick sour curd – 1 cup

• Roasted oats – 50 grams

• Chia seeds – ½ tablespoon


For Vegetable Mix:

• Ghee – 1 teaspoon

• Red capsicum (finely chopped) – 3 tablespoons

• Yellow capsicum (finely chopped) – 3 tablespoons

• Carrot (finely chopped) – 3 tablespoons

• Green chilli (finely chopped) – 1 teaspoon

• Ginger (finely chopped) – 1 teaspoon

• Coriander leaves (finely chopped) – 1 tablespoon


For Topping:

• Roasted peanuts (without skin) – a handful

For Tempering:

• Ghee – ½ tablespoon

• Dry red chilli – 1

• Curry leaves – a handful

• Mustard seeds – ½ teaspoon

• Hing (asafoetida) – a pinch

​Chilled probiotic-rich oats and curd bowl garnished with colorful veggies and crunchy toppings—easy and filling recipe idea.

PREPARATION STEPS

1. Soak Overnight:

• In a bowl, combine 1 cup of thick sour curd, 50 grams of roasted oats, and ½ tablespoon chia seeds.

• Mix well, cover, and refrigerate overnight.

2. Prepare Vegetable Mix:

• Heat 1 teaspoon ghee in a pan.

• Add red capsicum, yellow capsicum, and carrot (3 tablespoons each), followed by 1 teaspoon each of finely chopped green chilli and ginger.

• Sauté for about 3 minutes until veggies are slightly soft yet retain a crunch.

• Add 1 tablespoon chopped coriander leaves. Mix well and allow to cool.

3. Combine All:

• Add the cooled sautéed vegetables and a handful of roasted peanuts to the soaked oats-curd mixture. Mix well.

4. Prepare Tempering:

• Heat ½ tablespoon ghee in a small pan.

• Add 1 dry red chilli, curry leaves, mustard seeds, and a pinch of hing.

• Allow them to splutter and turn aromatic.

5. Final Touch:

• Pour this tempering over the oats mixture. Mix gently and serve.



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