Buckwheat has been used in Indian cooking since ancient times. In India we use it mostly in flour form. Kuttu ka ataa is a staple used during fasting days. Its nutty taste and smooth texture makes it extremely versatile to fashion into pooris or parathas as well as to coat patties and pakodas. The whole grain however has been completely sidelined. The west has now brought this amazing cereal back into reckoning. Buckwheat or Kuttu contains all 8 amino acids, magnesium, iron, copper, zinc, manganes, Vitamin B, fibre, flavonoids and most important - Omega 3 oils. Its obviously a treasure chest of nutrients . Its easy to cook and very flexible. I have tried it out as cutlets, pooris and this Khichadi. Its made exactly like the sabudana khichadi.
100 gms buckwheat , 200 ml water, salt to taste. Heat water, pick and clean buckwheat and add to the boiling water.add salt. Cover and cook on low flame for 5 mins. Take off heat and cover and keep aside. Once it cools down, drain any excess water .
For Khichadi: 2 cups cooked buckwheat, 1/2 cup coarsely crushed peanuts, 2 tsp ghee, 1 tsp cumin seeds / jeera, 4-5 curry leaves, 1 green chilli finely chopped, 2 tbsp grated/ dessicated fresh coconut, 1 tsp sugar, salt to taste, chopped green coriander.
Mix the buckwheat, with salt & sugar. Heat the ghee, add cumin , green chilli and curry leaves. Add the buckwheat mixture. stir and mix well. Add 1/2 cup water , cover and cook for 4-5 mins or till water dries out.Add peanut, coconut and coriander. Mix well and serve hot.
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