Wednesday, 16 May 2018



Turmeric rhizomes have been time-tested herbal medicine in the Ayurvedic and Chinese world as a treatment for digestive issues, liver ailments and to support liver function, to treat inflammation from arthritis and to help in the suppression of pain of many ailments.  It is also used as a preventive measure for several types of cancer and cancerous tumors. It contains  Curcurmin that prevent cancer cells and eliminate potential carcinogens into the affected tissue.  It also relieves gastric upsets.

We can cook the fresh rhizomes as tamarind gravy and use in several dishes. 


Turmeric rhizomes 20 g
Tamarind  a marble size
Garlic 3 pcs
Salt 1/2 tsp
Mustards 1/2 tsp
Sesame oil 2 tablespoons
Coriander greens a fistful
Coriander seeds 1 tbsp
Jaggery powder 1 tbsp
Cumin powder 1/2 tsp
pepper powder 1/2 tsp
Poppy seeds 1 tbsp
Grated coconut 2 tbsps
Asafoetida one pinch
Fennel powder 1/2 tsp
Chilly powder 1/2 tsp
Fried grams 1 tsp
Salt 1/2 tsp
Curry leaves 10 pcs
Shallots 8 - 10 pcs
Tomato 1 optional
Red  chillies 5 pcs (tiny and gundu chilly variety)


Grind pepper, cumin, coriander seeds, Poppy seeds, fennel seeds, coconut grates, garlic pods, fried gram,  tamarind with 50 ml water to a smooth consistency.

Wash and peel the turmeric tubers.
Grate them.
Heat the pan with sesame oil 1 tbsp
Add mustard seeds to pop up.
add shallots, curry leaves and red chillies.
reduce the flame.
Saute until the shallots turn translucent.
Add asafoetida, fenugreek powder.
Saute for a while till the aroma releases.
Now add the grates.
No need turmeric powder.
The grates will enhance the colour and flavour.

Add red chilly powder.
Let the grates well fried.
Add 250 ml water and salt.
Allow boiling and bubbling for 10 minutes. 
Add sesame oil remaining.
Garnish with coriander greens.

Ready to have with hot steamed rice.

No comments:

Featured post


Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...