Turmeric has been a part of cooking the world over from as early as 3000 B.C. when these were cultivated by the Harappan civilization.
It has been an integral part of Indian cooking and is often used in its dried, powdered form.
However, its raw rhizomes (that resemble ginger in appearance) are also used to cook tasty recipes in the winter season.
The following is the traditional way of cooking Turmeric to be eaten in small portions, just like a pickle.
It can be eaten like a cooked vegetable with Dal and any other vegetarian dishes. In some variant forms, tomatoes are not used in the recipe, but, when added they add the extra punch to the sourness granted by the yoghurt, making it tastier.
Besides adding colour and flavour to food, turmeric is known for its proven medicinal value for a wide variety of ailments while helping to purify the blood.
This recipe is a total win-win for it adds a pickle to the table that’s tasty, is one that kids love to eat and has immense medicinal value too.
Turmeric Cooked Pickle Style :
Difficulty Level: Easy
- Raw Turmeric – 500 grams
- Onions – 2 medium
- Garlic – 2 medium (half a cup of cloves)
- Tomatoes – 4 medium
- Yoghurt – 4 to 5 tbsp
- Red Chili Powder – 1 tsp
- Salt – to taste
- Ghee/ Oil – 5 to 6 tbsp
- Thoroughly wash the Turmeric rhizomes in running water to remove all soil or dirt. Gently dry them by patting on a kitchen towel. Peel them and cut them into small pieces. It is recommended to put on disposable gloves while peeling and cutting Turmeric because it stains hands yellow. If color stains on hands (that fade away in around 5 to 7 days) are not a concern, you can peel without gloves.
- Avoid using plastic/ melamine dishes while cooking or plating this recipe because removing turmeric stains from them can be very difficult. All dishes and kitchen benches should be cleaned promptly to avoid staining and if your kitchen bench is light in colour, choose to spread sheets of an old newspaper while peeling and cutting raw turmeric.
- Chop the onions and tomatoes and set aside. Peel the garlic cloves but leave them whole, set aside.
- Many people choose to grate Turmeric instead of cutting into small pieces. But, grating Turmeric leads to mash like preparation. That’s why I recommend cutting into small pieces.
- In a pressure cooker heat ghee/ oil (desi ghee is traditionally recommended to balance out the heat of turmeric and balance it out. But, we also cook it in oil and the final outcome has been similar)
- Add chopped onions to hot ghee; sauté those well till their ends begin to turn golden. Now add the chopped turmeric, red chilli powder, salt and chopped tomatoes. Let it cook well on medium heat, stirring occasionally till all the water is lost. Now add yoghurt, mix well and let it cook till oil leaves sides.
- Once oil leaves sides, add garlic cloves, 2 to 3 tbsp water (because we are going to pressure cook it, but do not want gravy). Let it cook in the pressure cooker on medium heat till 3 whistles are blown.
- Once cooled, open the pressure cooker to check if there is any water left. If there is, heat it on medium flame till all water evaporates.
- Store the prepared recipe in a glass or porcelain air-tight jar or container. Avoid re-heating it and serve it in small portions (like pickle). This recipe has a long shelf life and if taken care of like pickle, can last up to 2 weeks. For storage, refrigeration is recommended because of the use of yoghurt.
Serving Suggestion: Serve it with roti, paratha or naan to be eaten like a vegetable or can be used as a side dish to go with any menu.
Find more recipes from my kitchen here.