Kuttu Khichdi | Buckwheat Khichdi

Kuttu ki khichdi or Buckwheat khichdi with step-by-step pictures – one more straightforward and fast Navratri Fasting Recipe that’s nutritious, filling in addition to tastes good. Made with buckwheat groats, potatoes, peanuts and spices it is a wholesome dish you can make not just for any Hindu fasting day but additionally common days.

Typically we use buckwheat flour to make Kuttu ki roti or Kuttu ki poori throughout Navratri. This time I managed to get buckwheat groats from the natural part of a brilliant retailer.

I first had buckwheat groats in Goa and was shocked to know these have been obtainable there too and that too from a neighborhood store.

Possibly because the place the place we lived have been frequented by Russian and European vacationers, therefore on account of demand these have been obtainable.

After taking an instantaneous liking to the steamed buckwheat, I did make it a number of occasions as a substitute of rice and we preferred its nutty taste and style.

After we shifted, I couldn’t get buckwheat within the native outlets and so after I noticed these groats within the tremendous retailer right here, I had to purchase them.

Buckwheat is grown domestically in India and is a brilliant meals. Buckwheat is just not a cereal grain however a fruit seed. They’re gluten-free as nicely.

Thus making them a superb substitute for individuals having gluten allergy. They’re wealthy in fibre and excessive in protein.

Buckwheat can be known as as ‘kuttu’ in Hindi, ‘kutto’ in Gujarati and ‘papparai’ in Tamil language. Its also called beech wheat in English.

These triangular formed buckwheat groats have a light-weight brown greenish colour and have their outer husk eliminated. They’re smooth seeds and if you soak them in water, they change into gelatinous.

If you’d like a mushy texture, then you definitely merely have to cook dinner the buckwheat in water, the way in which we cook dinner rice. If you’d like a separate rice-like texture, then roast or sauté the buckwheat after which cook dinner them in water.

The thought of constructing this khichdi is from Tarla Dalal which is made much like Sabudana Khichdi. I’ve made my very own modifications to the tactic of preparation and the substances used.

For 1 cup of buckwheat I used 2 cups of water and the consequence was a smooth and nicely cooked buckwheat groats.

Buckwheat is warming and so is greatest had in chilly seasons. The heat from the buckwheat can be balanced by serving it with a cooling yogurt raita.

I usually cook dinner buckwheat identical to rice or make this khichdi. throughout this Navratri, I’ve already made the khichdi thrice.

I served the buckwheat khichdi with a bowl of yogurt. It’s going to additionally go nicely with Vrat ki Kadhi.

Step-by-Step Information

Methods to make Kuttu ki Khichdi

Preparation

1. Measure and maintain all of the substances prepared for making buckwheat khichdi.

2. In a frying pan or tawa, roast 2 tablespoon uncooked peanuts until they change into crunchy and golden.

3. Allow them to cool. Take away and make a rough powder of them in a mortar-pestle or in a espresso grinder.

4. Preserve the powdered peanuts apart.

5. Decide after which rinse 1 cup of buckwheat groats few occasions in recent water.

6. Drain the water and put aside.

Make Vrat ki Khichdi

7. Warmth 1 tablespoon ghee or peanut oil in a pan or pot.

8. Add ½ teaspoon cumin seeds and fry until they crackle on low warmth.

9. Then add 1 chopped inexperienced chili (or 1 teaspoon chopped) and ½ inch finely chopped ginger.

10. Saute for a number of seconds.

11. Add 2 medium-sized potatoes that are chopped into small cubes.

12. Stirring usually saute the potatoes on medium warmth. Its higher to cut the potatoes in smaller cubes, in order that they cook dinner quicker.

13. Saute on medium warmth stirring usually for two to three minutes or extra until the potatoes change into crisp from the perimeters.

14. Then add the bottom peanuts.

15. Saute for 30 seconds.

16. Then add the rinsed kuttu (buckwheat groats).

17. Stir to mix and saute for 1 to 2 minutes on low to medium-low warmth.

18. Add 2 cups of water.

19. Subsequent add 1 teaspoon uncooked sugar and edible rock salt or sendha namak as required.

20. Stir and blend very nicely.

21. Cowl the pan with its lid and simmer the buckwheat khichdi on a low to medium-low warmth.

22. Cook dinner until all of the water is absorbed and the buckwheat has softened and cooked nicely. Whereas the buckwheat khichdi is simmering do examine a number of occasions to see if the water has not dried.

If the water appears to be like much less and the buckwheat groats are half cooked then add some water as wanted and gently stir. Cowl and proceed to cook dinner the buckwheat.

23. Add 1 to 2 tablespoons chopped coriander leaves (cilantro).

24. Stir and blend once more gently.

25. Lastly drizzle lemon juice (optionally available) as wanted for some mild tang.

26. Serve Buckwheat Khichdi scorching or heat with a bowl of curd (yogurt) or with vrat ki kadhi or any fasting curry dish.

If you’re in search of extra Fasting recipes then do examine:

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This Kuttu Khichdi publish from the archives first printed in April 2014 has been republished and up to date on 25 June 2022.