Turmeric, often hailed as the “golden spice,” has been revered for its numerous health benefits and vibrant color. While commonly used in curries and other culinary creations, there’s an equally exciting and delicious way to enjoy turmeric through raw turmeric pickle.
Raw turmeric, with its distinct golden color and earthy aroma, has been cherished for centuries due to its medicinal properties. Packed with curcumin, a potent antioxidant and anti-inflammatory compound, raw turmeric offers a range of health benefits. From boosting immunity to aiding digestion and promoting overall well-being, this spice is truly a powerhouse.
Pickling is an age-old preservation technique that transforms ordinary ingredients into extraordinary delights. Raw turmeric pickle is a prime example of this culinary artistry. By combining turmeric with a blend of aromatic spices, tangy lemon juice, and a touch of sweetness, we create a flavor-packed pickle that tantalizes the taste buds.
Here’s a simple recipe to create your very own raw turmeric pickle:
Raw Turmeric Pickle / Manjal Kizhangu Oorugaai
Ingredients
- Raw Turmeric - 250 grams peeled and grated
- Gingelly Oil - 100 grams ½ cup
- Salt - 2.5 tsp.
- Red Chilli Powder - 3 tsp.
- Fenugreek seeds - 2.5 tsp. coarsely grounded
- Mustard powder - 2.5 tsp.
- Ginger Powder Sukku Podi - 1 tsp
- Asafoetida - 2-3 pinch
- Lemon Juice - ½ cup
Instructions
- Start by peeling the turmeric and washing it thoroughly. Afterward, either let it dry in the sun-light or use a cotton cloth to remove excess moisture by gently rubbing the turmeric. This step ensures that the turmeric is clean and ready for pickling.
- Since the pickle made from raw turmeric is typically consumed in small quantities, it is recom-mended to grate the turmeric. Alternatively, you can finely chop it to your desired consistency. This step enhances the texture and allows the flavors to infuse effectively.
- In a pan, heat mustard oil and let it come to room temperature. Add asafoetida, fenugreek seeds, and the assortment of spices to the oil. Stir well to combine the flavors. Incorporate the grated or chopped turmeric into the mixture, ensuring all ingredients are thoroughly mixed.
- Transfer the pickle to a bowl and add freshly squeezed lemon juice. Cover the bowl and let it sit for about 4-5 minutes. Afterward, gently stir the pickle with a spoon to evenly distribute the flavors.
- Your turmeric pickle is now ready to be stored. Choose a dry glass jar or clay containers for op-timum preservation. If possible, place the container in sunlight for 2 days as it enhances both the shelf life and taste of the pickle.
- To maintain the pickle's freshness and prevent contamination, always use a clean and dry spoon when taking it out from the container. This ensures the pickle stays uncontaminated and delicious for a longer period.
- If the pickle is completely soaked in oil, it can be consumed for up to 6 months or even longer, provided it is stored in airtight containers in a cool and dry place.
- Now that you have prepared your own raw turmeric pickle, you can savor its tangy flavors and reap its health benefits. Whether as a condiment, a flavor enhancer, or a delightful accompa-niment to your meals, this pickle is sure to add a zesty twist to your culinary adventures.