• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

Recipe Ingredient

  • 1 cup hulled buckwheat
  • 1 tbsp cooking oil
  • ½ tsp mustard seeds
  • 2-3 dried chillies, snipped or left whole
  • 1-2 stalks curry leaves
  • 1 medium onion, sliced
  • 2cm piece of ginger, minced
  • 1 long green chilli, sliced
  • 1¾-2 cups water
  • 1-2 tsp tamarind paste
  • ¼ tsp asafoetida powder
  • Salt to taste

Instructions

  1. Wash the buckwheat and toss well. Toast the grains in a dry frying pan. Remove from pan and set aside.
  2. Heat up the oil in the pan and add the mustard seeds, dried chillies and curry leaves. When the mustard seeds start to pop, add the onion, ginger and green chilli.
  3. When the onion turns translucent, return the buckwheat to the pan and stir until the grains are coated with oil. Mix tamarind paste and water. Add 1 cup of liquid to the pan and once absorbed, add some more liquid. Test the consistency of the buckwheat and add more tamarind liquid as necessary until the grains are tender.
  4. Add asafoetida powder and season to taste.

You may also like

Grilled Squid with Cincalok Salsa
30 mins 2 People
Braised Lamb Shank
15 mins 2 People

Braised Lamb Shank Dinner, Lunch

Amy Beh By
Stir-fried Wild Fern Shoots with Petai
10 mins 2 People

Leave a Reply

Your email address will not be published. Required fields are marked *