Take rolled oats and water in a saucepan, bring to a boil, then simmer on medium-low flame for about 5–7 minutes until oats are soft and water absorbed. Stir occasionally so it doesn’t stick. Turn off heat and let oats cool to room temperature.

In a bowl, whisk plain curd until smooth. Add salt. Once oats are cooled, pour them into the curd and mix well to combine.

Add grated carrot, chopped cucumber and chopped coriander into curd-oats mix. Stir gently to combine.

Heat oil in a small pan for tempering. Add mustard seeds and let them splutter. Then add urad dal, hing and curry leaves. Fry for a few seconds until dal turns light golden. Turn off heat.

Pour the tempering over the curd-oats mix and stir gently. Taste and adjust salt if needed.

Serve chilled or at room temperature. You may refrigerate for 10–15 minutes before serving. Garnish with a few more coriander leaves if you like.