Herbaceous perennial plant is used worldwide in powder form and revered for its colouring and flavouring qualities. Fresh turmeric is generally available in the cold months from December to late March and is superior in many ways to dried form. Even though it is the essential component of curries, they also find their way into chutneys, pickles, commercial mustard, sauces, biscuits, pop corn etc.
The history of turmeric dates back to the pre-historic era and duly recognized in Ayurveda for their medicinal properties like antiseptic qualities for cuts, burns and bruises. The most commonly recognized brand which you have seen frequently on TV is ”Vicco Turmeric”. Some of the sunscreen cream also uses the turmeric in their formulation. The brides in India are also smeared with turmeric before their marriage to impart glow to their skin and make it impeccable. In the recent past 256 research papers were produced in US alone and trials are underway to establish their beneficial effects for Alzheimer’s disease, Liver disorder and pancreatic cancer.
Fresh Turmeric pickle
2 medium size fresh turmeric, peeled and sliced thinly
1 medium knob ginger, peeled and sliced thinly
1+1tbsp sunflower oil
1 tsp fenugreek seeds
A pinch asafetida
1 tbsp yellow mustard powder
1/2 cup lime juice
few green chilies, slit halfway
salt to taste
Heat 1 tbsp of sunflower oil in a pan, crackle mustard seeds until fragrant, remove from pan and add asafetida. Transfer to a manual mortar and pestle and allow to cool. When cold crush them with pestle until coarsely ground. Add mustard powder to fenugreek mixture and stir well.
In a glass bowl, place turmeric and ginger and smear with the mustard mixture until all the pieces are well coated. Add lime juice, green chili and salt. Heat another tbsp of oil until smoking and pour it onto the pickle, mix well and allow to cool. Store in a dry glass jar and occasionally put into the sun for about 30 minutes. Serve it after a week.
Tags: vindaloo, dosa, karahi, dal, handi, chana, naan, idli, indian food, bhatura