Savory Oatmeal Bowl with Chettinad Mushroom and Green Peas Stir Fry Recipe
A delightful twist on your typical oatmeal, this Savory Oatmeal Bowl with Chettinad Mushroom and Green Peas Stir Fry combines the rich, spicy flavors of Chettinad masala with the creamy comfort of oatmeal. The earthy, savory mushrooms paired with the crisp green peas create the perfect texture to elevate your morning bowl of oatmeal. If you’re looking for something hearty yet healthy, this dish offers the perfect balance of warmth, flavor, and spice.
Cuisine: World Breakfast
Course: Breakfast
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Rolled Oats or Instant Oats | 1/4 cup |
| Water | 1 1/2 cups |
| For the Topping | |
| Onion (sliced) | 1 |
| Ginger (1-inch piece) | 1 |
| Garlic (chopped) | 4 cloves |
| Button Mushrooms (sliced) | 1 cup |
| Green Peas (Matar) | 1/2 cup |
| For the Chettinad Masala | |
| Fennel Seeds (Saunf) | 1 tsp |
| Methi Seeds (Fenugreek Seeds) | 1 tsp |
| Poppy Seeds | 1 tsp |
| Whole Black Peppercorns | 1 tsp |
| Coriander Seeds (Dhania) | 1 tsp |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cardamom Pods/Seeds (Elaichi) | 1 |
| Dry Red Chillies | 2 |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Serves: 1-2 people
Instructions
Step 1: Prepare the Chettinad Masala
Start by dry roasting the spices for the Chettinad masala. In a small pan, add the fennel seeds, methi seeds, poppy seeds, black peppercorns, coriander seeds, cinnamon stick, cardamom pods, and dry red chillies. Roast the spices over medium heat for a few minutes until fragrant. Allow them to cool slightly and then grind the mixture into a fine powder using a spice grinder or mortar and pestle. Set aside.
Step 2: Stir-fry the Mushroom and Green Peas
In a large pan, heat a tablespoon of oil over medium heat. Add the chopped ginger and garlic, frying them for a couple of minutes until aromatic. Then, toss in the sliced onions and sauté them until they turn translucent and slightly browned.
Next, add the sliced button mushrooms to the pan. Stir-fry the mushrooms until they release all their moisture and become soft, which should take around 5-7 minutes. Add the ground Chettinad masala and the green peas to the pan, mixing everything together well. Cook for another 5 minutes, letting the raw smell of the masala dissipate, and ensuring that the peas are tender. Once cooked, remove the mixture from the pan and set it aside.
Step 3: Prepare the Oatmeal
In a separate saucepan, add the rolled oats and water. Place the pan over medium heat, whisking the mixture constantly to prevent lumps from forming. Continue stirring for about 5 minutes, or until the oatmeal thickens to a creamy consistency.
Step 4: Assemble the Dish
To serve, spoon the creamy oatmeal into a wide bowl. Top with the sautéed Chettinad mushroom and green peas mixture, spreading it evenly across the top.
Step 5: Serve
Enjoy this savory oatmeal bowl as a nourishing breakfast, or serve it as a light evening snack. Pair it with a refreshing glass of Cantaloupe (Melon) Juice or a comforting cup of Qahwa (Arabic Coffee) to complete your meal.
Tips and Variations
- Add protein: For a heartier meal, you can add a poached egg on top of your oatmeal for an extra boost of protein.
- Spice level: Adjust the number of dry red chillies in the Chettinad masala according to your spice preference.
- Vegan Option: To make this dish completely vegan, you can omit the egg (if added) and use oil instead of ghee for frying.
This Savory Oatmeal Bowl with Chettinad Mushroom and Green Peas Stir Fry offers an exciting new way to enjoy your oatmeal, with layers of bold flavors and textures that make it anything but ordinary. Perfect for a filling breakfast or a mid-day snack, it’s a versatile dish that’s sure to keep you satisfied and energized throughout the day!
