Bring in the Tamil New Year with Oateo Oats Pongal

As the season of harvest is here, so is the festival of Pongal. The day when we enjoy this delicacy and relish our childhood memories. 

Pongal is a popular rice dish, originating from Tamil Nadu. There are two varieties of Pongal, Sakkarai Pongal which is sweet, and Venn Pongal which is savoury. Both of these are made from clarified butter. The word Pongal generally refers to spicy Pongal and is considered to be a common breakfast meal in south Indian states.

However, what about adding a healthy carb-less twist to this scrumptious meal with a bit of Oats? 

The fibre content of oatmeal can also aid the digestive system. Oatmeal itself can help you lose weight because it will help you feel full longer than other foods. So it is good to have it for dinner too. The benefits of eating oatmeal are plenty and these Rolled Oats Pongal recipes bring a very nutritious touch to this popular breakfast food.

The Oats Sakkarai and Venn Pongal Recipe are simple and wholesome, full of flavour that cook quickly and is easy to prepare.  Surprisingly, the addition of oats did not change the taste of the Pongal. It still retained its creamy texture and was full of flavours from the ghee, jaggery and cardamom and spices if you’re the spicy kind. 

If cutting down rice and carbs is a part of your New year’s resolution, then these recipes of Oateo Oats Pongal is just the thing that you need.

Oats Venn Pongal (Spicy Pongal)

INGREDIENTS

1. 1 cup Oateo Rolled oats
2. ¼ cups of moong dal
3. ¼ + ½ cup water
4. 1 tsp ghee,
5. 1 tsp cumin seeds,
6. 1 tsp black peppercorns,
7. 10 cashews,
8. curry leaves
9.  Salt to taste

INSTRUCTIONS

1. Wash the  Moong dal and cook it in a pressure cooker with ½ cup of water. Mash it into paste once cooked.
2. Mix Oats with ½ cup water + ½ tsp salt, let it boil. Make sure it has no lumps.
3. Once oats are cooked, combine the dal with it.
4. Heat a pan with 1 tsp ghee, add 1 tsp cumin seeds, 1 tsp black peppercorns, 10 cashews, curry leaves fry well till the cashew turns golden. Pour this on top of the Oats Pongal and mix well. Serve Pongal when it is Hot.

Please note: Oats Pongal turns hard once it cools down so it is better to have it hot or You can add hot water to bring it back. You can adjust the water and cooking time as per the oats you use.

Oats Sakkarai Pongal (sweet)

INGREDIENTS

• 1 cup Oateo Rolled oats 
• ½ cup cooked Moong Dal 
• ½ cup powdered Jaggery 
• ¼ cup Ghee 
• 4 cloves of Cardamom 
• 10 crushed Cashewnuts 

INSTRUCTIONS

1. Soak oats in water and keep them aside.
2. Heat a pan over moderate flame and add the soaked oats and dal.
3. Add little water and stir well. Cook for 2 minutes or until oats are done.
4. Now add the jaggery and stir well.
5. Once it thickens and the raw smell disappears, add 2 tbsp ghee.
6. Make sure to keep stirring so that it does not stick to the pan.
7. Add the cardamoms, cashews and remaining ghee.
8. Mix well until combined.
9. Serve hot.