In a bowl, mix together the oats, tamarind pulp, sambar powder, turmeric powder, asafoetida, chili powder (only if sambar powder is not spicy), and salt. Keep aside for 4-5 hours or over night.

Keep aside for 4-5 hours or over night. When you are ready to make it, heat oil in a pan. Add the mustard seeds and once they splutter, add the curry leaves and red chili. Sauté for a minute and add the peanuts. Sauté for another minute and add the oats mixture.

Sprinkle one tablespoon of water, cover and allow it to cook for a couple of minutes. If the oats looks uncooked, sprinkle the remaining water, cover and cook for 2-3 minutes more. Remove from the pan and serve hot as breakfast or a mid-afternoon snack.