Turmeric the “ Golden spice” also known as “Indian saffron”
Turmeric can benefit a multitude of health conditions.
It has anti-inflammatory (painkiller), antioxidant, and anti-cancer properties.
Curcumin, a polyphenolic compound in the root, is the primary pigment that imparts deep orange color to the turmeric.
It is rich in dietary fiber. The compound found in turmeric is known to have anti-inflammatory properties that help boost immunity.
Curcumin may play a role in preventing or treating lung and brain diseases, and a variety of cancers.
It tastes is described as mild peppery to warm and bitter while its fragrance is sweet and pleasant, slightly reminiscent of a mix of orange zest, and gingerto which it is related.
Black turmeric (Curcuma caesia) is a blue-black rhizome found in Bangladesh, and North-Eastern states of India. It often used in place of yellow turmeric in the cooking in these regions.
Turmeric is rich in antioxidants and dietary fiber, which helps to control blood LDL or "bad cholesterol" levels.
It is a very rich source of many essential vitamins such as pyridoxine (vitamin B6), choline, niacin, and riboflavin
The fresh root contains good levels of vitamin-C.
Turmeric contains good amounts of minerals like calcium, iron, potassium, manganese, copper, zinc, and magnesium
INGREDIENTS:
RAW TURMERIC-100 GRAMS
RAW GINGER-50 GRAMS
GREEN CHILLIES-3
CURRY LEAVES-10
LEMON JUICE-4 TABLESPOON
GINGELLY OIL-2 TABLESPOON
SALT -1-1 ½ TEASPOON
SPICE POWDER;
DRY ROAST AND GRIND
RED CHILLIES-4 (ADJUST LESS OR MORE TO YOUR SPICE LEVEL)
MUSTARD SEEDS-2 TEASPOONS
FENUGREEK SEEDS-1 TEASPOON
ASAFOETIDA POWDER--½ TEASPOON
BLACK SESAME SEEDS-1 TEASPOON
METHOD OF PREPARATION:
Wash and dry the turmeric , ginger, and green chillies with a paper towel. peel the skin of turmeric root and ginger with a peeler,
then cut the turmeric root into thin round slices. Chop the ginger into fine bits, and the chillies into small slices.
Now dry roast the ingredients for 5 minutes, care should be taken not to burn the spices. In slow heat roast it to enhance the aroma of the spices.
Dry grind it slightly to coarse texture.
Now heat a dry pan and add gingelly oil, now add washed and dried (with paper towel) curry leaves. Saute it for less than a minute and add the ground spices,
now give a gentle stir with the spices and oil for less than a minute and add the sliced turmeric ,ginger, chillies.
Now in slow heat stir all, so that the spices, oil gets mixed up with the root veggies. Add salt, and finally the lemon juice and immediately switch of the flame.
Now in the pan mix all together and allow it to cool for sometime. Then transfer it into a glass jar .shake them 1 day after making the pickle, and keep them in a refrigerator after 3 days.
Start consuming the delicious, nutritious turmeric pickle,
with roti, rice, It stays upto 3 weeks in refrigerator.
