My Mom-in-law used to make this savory oatmeal in the mornings when she visited me here in California a while back and I remember looking at it with such curiosity. It was a very simple dish really – creamy oatmeal with a touch of spices and a pinch of salt. Mom-in-law did add a piece of green chili for some heat but it added just a hint. Her oatmeal was oatmeal in color with minimal spices such as mustard seeds and caraway seeds. It was meant to be a simple and quick savory oatmeal. Mom would offer me some to try, but mostly I declined mainly because I was so used to having my sweetened oatmeal with milk and honey that this savory oatmeal seemed rather odd. Then one morning I did give it a taste and to my surprise it tasted delicious 😋👌. Creamy savory oatmeal with the fabulous fragrance of ghee and caraway seeds, it actually feels like comfort food in a bowl.
On those occasions when you want something savory for breakfast but are tiered of the usual eggs, give this savory oatmeal a try. With all things healthy such as old-fashioned oats, ghee, and caraway seeds, this is a great way to start the day.
Savory Oatmeal with Ghee Toasted Mustard Seeds and Caraway Seeds
recipe from Mom-in-law
makes 2 – 3 servings
- 1 cup old fashioned rolled oats
- 1 tsp caraway seeds (ajwain)
- 1 tsp mustard seeds
- 1 green chili remove the seeds to keep it mild
- 1 small piece of ginger skin removed
- 2 tbsp Butter or ghee
- Salt and pepper
- In a pot heat 1 tbsp ghee or 2 tbsp butter. Add mustard seeds and let them pop. Once they are done popping add green chili and ginger and fry in ghee for a few seconds. Next add the caraway seeds and toast in ghee for 2-3 seconds. Immediately add the oats and toast for about 2 minutes.
- Next add 3 cups water and salt to taste and bring to a boil. Lower the heat and cover the pot. Cook covered for 10 minutes until oatmeal is soft and tender.
- Simple savory oatmeal is ready.
- Serve immediately garnished with a tsp of ghee and fresh ground black pepper.
What are Caraway Seeds?
Caraway seeds are not seeds at all. The caraway plant produces its seed inside a type of fruit defined by its simple, dried form – and they contain only one seed. So technically, the “seeds” we use in foods are from the dried caraway fruit. Caraway seeds including the fruit are harvested and dried and either used whole or ground into a powder.
What do caraway seeds taste like?
Caraway seeds have an herbal bitterness with a strong and unique fragrance. It’s this unique fragrance and flavor that comes through in many baked goods in traditional European cooking and baking. Caraway seeds have an anise-like (mild licorice) flavor, or similar to fennel seeds – kind of fresh spice like flavor. And similar to fennel, caraway is also used to flavor toothpaste and used as a mouth freshener.
How is caraway used?
People have been using caraway in culinary and for medicinal purposes for centuries. Caraway has been used to add fragrance to breads and baked goods in European countries and as a spice in many African and Asian cultures. Mostly caraway in Indian cooking is used as a spice and also as a digestive aid. Especially after a big feast caraway helps prevent bloating, heartburn and other digestive issues such as gas.