Prep time: 4 hours

Cook time: 35 minutes

Serves: 4

Calories: 629

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This buckwheat khichadi is a savoury porridge, akin a pulao, made with the gluten-free groats of buckwheat, and is delicious. Flavoured with chilies, cumin, potatoes, peanuts, coconut as well as other spices, it’s a one-dish wonder for lunch or dinner when served with fresh yoghurt.


  • ½ cup buckwheat groats (whole kuttuBuy my favourite buckwheat now from
  • 2 cups water
  • 2 small potatoes, peeled and chopped
  • 3 tablespoons peanuts
  • 3 tablespoons grated coconut
  • ¼ teaspoon turmeric
  • 3 tablespoons fresh coriander leaves, chopped
  • ¾ teaspoon salt
  • ½ teaspoon red chili, ground
  • 1 teaspoon cumin seeds
  • asafoetida, a pinch Buy asafoetida now from
  • 2 green chilies, sliced in half
  • 10 curry leaves
  • 1-inch piece peeled ginger, chopped fine
  • juice of 1 sliced lime
  • 1 tablespoon sugar
  • 2 tablespoons ghee



  1. Soak buckwheat within water for 4 hours or overnight.
  2. Boil uncovered for 15 minutes until tender.
  3. Boil 2 small potatoes until soft, about 15 minutes, peel, and dice.
  4. Dry roast peanuts in a frying pan until lightly browned. Grind or pound into a coarse powder.
  5. In a large bowl, combine buckwheat, coconut, turmeric, peanuts, chopped coriander, salt, and ground red chili. Use your hands to mix everything evenly.
  6. Heat ghee in a wok or large frying pan on medium heat. Add cumin, asafetida, sliced green chilies and curry leaves to the hot ghee. Fry for a minute until cumin changes colour.
  7. Add ginger and fry for another minute.
  8. Add buckwheat mixture to the wok, and fry until well combined, about 3 minutes.
  9. Turn of the heat, combine lime juice and sugar, mix into buckwheat. Serve hot with plain yogurt.


Critical Ingredients:  The cumin in the recipe can be replaced by mustard seeds. If you don’t have asafoetida, leave it out, no one will know.  Curry leaves add a lot of flavors, but don’t have them and don’t want to buy them – just skip using them.  Peanuts will add crunch – I wouldn’t substitute another nut. If you don’t have fresh coconut, you can use unsweetened desiccated coconut by soaking it in a bit of milk to soften it.  If you only have sweetened desiccated coconut, use just one tablespoon and skip the sugar at the end.  No coriander leaves? Leave them out.


Buckwheat Khichdi


Buckwheat Khichdi

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