Monday, March 9, 2020

Posted by Mala at 12:00:00 AM No comments


Turmeric , like ginger, is a rhizome, which grows under the ground. Actually, in my maternal home, in the backyard, they used to grow like a forest, but at that time, people were not aware of this golden Turmeric's health benefits...
Turmeric is always called the "Queen of Spices" and its scientific name is Curcuma Longa.
*Turmeric is a common spice used in Asian, Indian and Central American Cuisine.
*This Golden Turmeric contains Curcumin which is highly anti oxidant.
*The Turmeric is dried, powdered, and  is used in tea, drink, and capsule forms. 
*You can say, in South Indian cuisine, rather most of the Indian cuisines, hardly you can find a recipe without the usage of turmeric.
*Promotes skin health, fights the development of skin tumors.
*Aids digestion, but people with gall bladder diseases should not take turmeric.
*Controls diabetes, improves glucose control.
*Provides a great relief for arthritis
*Heals wounds, because of its anti-septic and anti-bacterial properties.
*Controls weight
*Prevents Alzheimer's disease.
*Prevents periodontal diseases.

My 2 best recipes of  turmeric are 

Now, about this recipe....
I learnt to make this from @shrikripa.7 on Instagram, and I am thankful to her for this recipe.

This is an ideal side for all dosa varieties,  tiffin varieties and tastes good as side for koottu varieties



Ingredients
Fresh turmeric - 2 rhizomes
Tamarind paste - 1 tsp
Jaggery - 2-3 tsps
Curry leaves a handful
salt to taste

For roasting and grinding
Gingely oil - 2 tsps
Urad dhal - 1 tsp
Methi seeds - 1 tsp
White sesame seeds - 1 tsp
Coriander seeds - 2 tsps
Solid hing - a small piece
Red chillies - 3-4
Grated coconut - 3 tsps

To season
Gingely oil - 2 tsps
Mustard seeds - 1 tsp

Recipe cuisine: South indian;  Category: side
Prep time: 10 mts;  Cooking time: 15 mts

Serves 3-4


2 rhizomes turmeric, washed, wiped well and skin peeled


then grated


Heat a pan with oil, add the ingredients given above for roasting and grinding, and start roasting them, flames on the lowest


After they turn golden, switch off, then add coconut, and mix well


mixed


Now, take a vessel, add oil, season mustard seeds, 


and saute the grated turmeric and curry leaves, flames on the lowest


Now pour 2-3 cups water, add tamarid paste and jaggery


salt to taste


roasted ingredients cooled and ground to a fine paste


water level has come down, turmeric and tamarind have lost their raw smell, now add the ground paste


allow to simmer on low flames for 2-3 minutes


Serve this very tasty gojju with rice, dosas, idlis, upmas, or any tiffin. This can be refrigerated for 2-3 days and used.




This post first appeared in www.malpatskitchen.com


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