### TranslatedIngredients: 1 cup Instant Oats (Oatmeal) - quick or rolled,3/4+1/4 Hung Curd (Greek Yogurt),1/4 cup Milk,2 tablespoons Coriander (Dhania) Leaves - finely chopped,6 to 8 Cashew nuts - chopped,pinch Asafoetida (hing),1/2 teaspoon Mustard seeds,1/2 teaspoon White Urad Dal (Split),1 teaspoon Chana dal (Bengal Gram Dal),1/4 teaspoon Cumin seeds (Jeera),8 Whole Black Peppercorns,1/2 teaspoon Ginger - grated,2 tablespoons Onion - finely chopped (optional),6 to 8 Curry leaves,1 Green Chilli - slit,1 Fresh Red Chilli,Sunflower Oil - as needed,Salt - to taste ### PrepTimeInMins: 0 ### CookTimeInMins: 15 ### TotalTimeInMins: 15 ### Servings: 10 ### Cuisine: Indian ### Course: World Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Curd Rice Style Overnight Oats, in a mixing bowl add oats, milk and 3/4 cup of yogurt and mix until combined and refrigerate it at least for 4 hours or overnight.After soaking add remaining 1/4 cup yogurt, salt to taste, grated ginger, chopped onions and chopped coriander and mix well.Now in a tadka pan, heat some oil add mustard seeds and let it crackle, add hing, jeera, peppercorns, urad dal, channa dal and cashew nuts and cook on low heat stirring it in between to colour it evenly.Now add curry leaves, green chilli and red chilli. Once done spoon the tadka onto the curd oats.You can also add pomegranate seeds, raisins and even fresh grapes to enhance the taste of this overnight curd rice style oats.Serve Curd Rice Style Overnight Oats on its own with Elai Vadam and Cauliflower Thoran for a healthy and light dinner.
