In a mixing bowl, combine oats, milk, and 3/4 cup of yogurt.

Mix well until combined.

Refrigerate for at least 4 hours or overnight.

After soaking, add remaining 1/4 cup yogurt, salt, grated ginger, chopped onions (optional), and chopped coriander.

Mix well.

In a tadka pan, heat oil.

Add mustard seeds and let them crackle.

Add asafoetida, cumin seeds, peppercorns, urad dal, channa dal, and cashew nuts.

Cook on low heat, stirring until evenly colored.

Add curry leaves, green chilli, and red chilli.

Spoon the tadka onto the curd oats.

Optionally, add pomegranate seeds, raisins, or grapes.

Serve chilled.