FRESH TURMERIC GOJJU, how to make a tangy and sweet fresh turmeric gravy

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 

1. Turmeric ginger pickle

2. Malpat's miracle powder

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

Categories: Healthy Cooking, Pickles-Preserves & Podis, Side dish for tiffins