By Rajlakshmi
October 23,2025
The mornings are now colder, and the evenings are turning pleasant. This calls for hearty, flavourful comfort dishes that are light and tasty. Thukpa is a perfect choice for this. Buckwheat noodles in a warm curry-like broth cooked with meat, vegetables or dry fish. You can slurp it up with this simple thukpa recipe.
200 grams of buckwheat noodles 1 large carrot, thinly sliced 1 large onion, thinly sliced ½ cup of shredded cabbage ½ cup of sliced mushrooms 1 thinly sliced capsicum 2 tablespoons of oil
1 litre of water 2 tablespoons of soy sauce 1 teaspoon of turmeric powder ¼ cup of green onions, chopped 1 tablespoon of lime juice 2 roasted tomatoes, chopped 5-10 dried red chillis 3-6 green chillis Chopped coriander leaves
Boil the water. Add salt and oil. Next, add the noodles. Cook for 5 minutes. Strain the water from the noodles. Set aside.
Take a pressure cooker, add the carrots, onions, cabbage and mushrooms. Cook for 3 whistles until the vegetables release water.
Take another pan. Heat oil. Add in the mustard oil, ginger and garlic. Saute for 3-5 minutes.
Add the boiled veggies, turmeric powder, chilli powder and saute.
Pour the strained vegetable stock into the mixture. Bring the mixture to a boil. Add the noodles. Mix gently.
Roast the tomatoes. Place it in a bowl. Add the dried red chilis, green chillis, coriander and lemon juice. Grind into a paste.
Pour thukpa into a big bowl. Add chutney on top. Garnish with spring onions. Serve thukpa.