Oats Chutney Powder

Another interesting way of incorporating oats in an Indian kitchen and thanks to Priya Suresh. This wonderful idea of adding oats to a spice powder came from her, who had posted another version during last marathon. It sounded so interesting that I tried it last week and nobody could point out the difference between the regular chutney powder and this oats one.

Ingredients:
1/4 cup oats (I used quick oats).
1/4 cup chana dal / Bengal gram
1/4 cup urad dal / Split, skinned blackgram
1/4 cup dried coconut grated
12 red chillies (Less or more depending upon the spiciness preferred.)
1 tbsp tamarind
2 Tbsp jaggery
2 stalks of curry leaves
Salt to taste

Method:
* Toast chana dal and urad dal in a pan on medium flame until they start to change the color. Transfer them to a plate and let them cool.
Add oats and red chillies to the same pan and toast for a minute. Let them cool as well. Dry toast curry leaves and keep them aside.
* Now add all the ingredients to a grinder / blender and grind the mixture to the desired consistency. I usually prefer a coarse powder.
* Store it in airtight container and use it as a side dish for breakfast items like dosa, idli, rice or with plain rice and ghee.

This is my Day 3 "Oats" post and check what my fellow marathoners are cooking during BM#16.

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