3tsponionfinely chopped, divided (1 small shallot)
Add oats, chia seeds, fenugreek seeds, and asafoetida to the mason jar.
Now add the pickle and buttermilk. Mix all. Ensure pickle is evenly mixed.
Finally, add the onion, curry leaves, and cilantro. Mix and close the mason jar. Refrigerate overnight. Before serving, mix well and if needed, add more yogurt/buttermilk and more onions and enjoy! Refer notes for salt. You can also add freshly grated carrots, raw mangoes, grapes, or pomegranate arils.
I did not add any salt as the pickle provided sufficient salt. But if needed, add more before serving.
The recipe is customizable. The above measure and ingredients work well for us but feel free to experiment.
You can use the pickle of your choice. If you use mixed vegetable or mango pickle, try to chop the veggies/mango finely before adding to the oats. Mango pickle, grated pickle like thokku works well in this recipe.
You can add grated carrots, chopped raw mangoes, grapes, and pomegranate as well. Add these just before serving.
If using original steel-cut oats, cook and cool them before adding the buttermilk.