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Monday October 7, 2013 MYT 3:22:00 PM
Tuesday October 8, 2013 MYT 10:58:57 AM
by jane f. ragavan
1 cup hulled buckwheat1 tbsp cooking oil½ tsp mustard seeds2-3 dried chillies, snipped or left whole1-2 stalks curry leaves1 medium onion, sliced2cm piece of ginger, minced1 long green chilli, sliced1¾-2 cups water1-2 tsp tamarind paste¼ tsp asafoetida powderSalt to taste
Wash the buckwheat and toss well. Toast the grains in a dry frying pan. Remove from pan and set aside.
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.
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.
Add asafoetida powder and season to taste.
Tags / Keywords:
Lifestyle, Tamarind-scented Buckwheat Upma, Buckwheat
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