This is another winter special recipe. From end of November you will start getting fresh turmeric in market. Now you must be wondering what is this 'Fresh turmeric' ?
Most of us knew the Turmeric in powdered form only. But the Turmeric comes from the root of Curcuma longa, a green plant in the ginger family. Rhizome has a tough brown skin and bright orange flesh. Ground turmeric comes from fingers which extend from the root. Besides flavoring food, to purify the blood and remedy skin conditions is the most common use of Turmeric.
Ingredients
fresh turmeric - 100gms
Ginger -100 gms
green chillis - 3-4
Lemon juice - 2 tablespoon
Sugar - 2 tablespoon
Mustard seeds (rai) - 1 teaspoon
Fenugreek seeds - 1 teaspoon
salt to taste
For tempering/ tadaka
Oil - 2 tablespoon
Rai - 1/2 teaspoon
Asafetida - 2 pinch
Procedure :
Wash, peel and chop fresh turmeric and ginger. Combine all ingredients and grind to a fine paste without using water. Now for tempering/ tadka heat the oil in a small kadai , add mustard seeds, after they pop add Asafetida and pour the tadaka on the mixture. Mix it properly. Serve this with any meal as a side dish ( in Marathi we called it as 'Davi baaju'). You can keep this chutney in fridge for many days.
Most of us knew the Turmeric in powdered form only. But the Turmeric comes from the root of Curcuma longa, a green plant in the ginger family. Rhizome has a tough brown skin and bright orange flesh. Ground turmeric comes from fingers which extend from the root. Besides flavoring food, to purify the blood and remedy skin conditions is the most common use of Turmeric.
In this picture you can see yellow fresh turmeric and ginger on right side.
Ingredients
fresh turmeric - 100gms
Ginger -100 gms
green chillis - 3-4
Lemon juice - 2 tablespoon
Sugar - 2 tablespoon
Mustard seeds (rai) - 1 teaspoon
Fenugreek seeds - 1 teaspoon
salt to taste
For tempering/ tadaka
Oil - 2 tablespoon
Rai - 1/2 teaspoon
Asafetida - 2 pinch
Procedure :
Wash, peel and chop fresh turmeric and ginger. Combine all ingredients and grind to a fine paste without using water. Now for tempering/ tadka heat the oil in a small kadai , add mustard seeds, after they pop add Asafetida and pour the tadaka on the mixture. Mix it properly. Serve this with any meal as a side dish ( in Marathi we called it as 'Davi baaju'). You can keep this chutney in fridge for many days.
I would like to send this recipe to Trupti's 'Winter Treat Event '
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