Turmeric as spice, medicine, in recipe
As turmeric known to all and it attracts us by its vibrant yellow colour and it is impossible to imagine Indian kitchen without turmeric. It is one of the important spice used in the kitchen to enhance the flavour and taste of the curries. It is one of the main herb used in ayurvedic medicine to treat many ailments. In many Asian countries, it widely used as a food ingredient and medicine It is a good natural preservative and it has antiseptic, anticarcinogenic properties.
As turmeric known to all and it attracts us by its vibrant yellow colour and it is impossible to imagine Indian kitchen without turmeric. It is one of the important spice used in the kitchen to enhance the flavour and taste of the curries. It is one of the main herb used in ayurvedic medicine to treat many ailments. In many Asian countries, it widely used as a food ingredient and medicine It is a good natural preservative and it has antiseptic, anticarcinogenic properties.
Turmeric and its importance
Turmeric is also known as Indian saffron or golden spice is a flowering plant. It is widely grown in the Indian subcontinent and Southeast Asia. It belongs to the ginger family. Mainly roots of the plant are used for cooking. Raw roots are bright reddish-yellow when its skin is peeled. Raw root and dried root both are used in cooking and medicine.
Its leaves are also used in cooking and in the process of cooking. It is yellow in colour due to curcumin, a chemical found in it. Curcumin is the main content in turmeric which adds medicinal value to it.
Raw roots are boiled and dried and after that is churned to a fine powder which is used in curries and other cuisines which adds a bright yellow colour and a good flavour. Turmeric has a good aroma which enhances the taste of the food.
Raw roots are boiled and dried and after that is churned to a fine powder which is used in curries and other cuisines which adds a bright yellow colour and a good flavour. Turmeric has a good aroma which enhances the taste of the food.
In Ayurveda, it is called by the name haridra, which is used to treat many ailments
Turmeric contains protein, fibre, carbohydrates and minerals and its consumption improves our immune system.
Turmeric traditionally considered sacred in India. It is used in India since ages. It is always been a part of its culture and tradition for ages.
Turmeric leaves are used in cooking and in the process of cooking. Turmeric leaves are treats osteoarthritis.
Turmeric is used in colouring fabric. Turmeric is widely used in traditional ceremonies and festivities.
Turmeric in our health as medicine
As it contains antioxidants, it helps in digestion.Because of its inflammatory property, it is found that it relieves joint pain and morning stiffness in joints during winter.
Turmeric helps to keep the liver healthy.
consuming it daily improves the immunity of the body.
Due to its antibacterial property, it is used to treat skin allergies like itching, rashes.
It is mixed with water for gargling to treat throat infection.
Turmeric when taken with milk treats cold and cough.
Turmeric paste is applied to burn injury.
How to use turmeric
By preparing decoction of turmeric and ginger and adding honey, taken in case of cold and cough. You can add white pepper and clove powder also.
Turmeric milk is prepared with hot milk and adding honey. This milk improves the immunity of the body when taken daily and this milk can also be used during cold and cough. you can also add black pepper powder and clove powder to it when you have a cold and cough.
In case of skin allergy, turmeric paste is applied on it.
Turmeric used in face pack and it cures acne and helps to reduce facial hair. For face pack, turmeric is mixed with curd, lime juice and chickpea flour and this paste is applied on the face. This herbal face pack removes scars and pimple on face.
Grated raw turmeric is used to make tea with lime juice and black pepper.
Turmeric used in face pack and it cures acne and helps to reduce facial hair. For face pack, turmeric is mixed with curd, lime juice and chickpea flour and this paste is applied on the face. This herbal face pack removes scars and pimple on face.
Grated raw turmeric is used to make tea with lime juice and black pepper.
Turmeric leaves use
Turmeric leaves are useful in many ways.
Leaves are used to prepare herbal face packs which remove scars and pimple from the face. Curd, aloe vera gel, turmeric powder, besan flour is mixed with turmeric leaf juice and mixed well. This paste is applied on the face as face pack which brings a glow to the skin. This face pack moisturises the skin.
Turmeric leaves are used to treat osteoarthritis as it is anti-inflammatory.
Turmeric leaf paste is applied on burnt skin. Leaf paste is prepared and applied on the skin.
Turmeric leaves are used in preparing idli. To prepare idli, idli batter is spread on leaves. They are folded and steam cooked. Leaves add a very unique flavour to the dish.
Turmeric leaves are used in making spicy buttermilk. Leaves, ginger, curd, rock salt, curry leaves, green chillies are mixed with water and juice is prepared in a blender.
How to grow turmeric plant
You can easily grow turmeric plant in your kitchen garden. Roots are germinated and sown in the soil.
Mid-April to mid-May is the best time to sow turmeric. You provide manure at the beginning and also after a month gap. When winter starts leaves of the turmeric plant starts to dry. At that time stop watering the plants, that is in the month of December.
You can harvest turmeric after December. this plant is free of insects. You can harvest two times in a year and you can easily grow turmeric needed for a year for a family.
Turmeric in Indian tradition and culture
In Indian culture, turmeric has an important place. It is believed that the use of turmeric brings prosperity in one's life.
During religious rituals, worshipping of god in temples turmeric powder with kumkum is a must.
Turmeric also used for making Ganesha, Gowri idols during festivals.
In Indian wedding ceremonies, festivals also turmeric powder is used. Haldi ceremony marks as an important ritual in most of the Indian weddings. As turmeric enhances the health and glow of skin, turmeric paste is applied on bride and bridegroom.
Indian women apply turmeric on their face as it is traditionally important.
Ubtan, a paste prepared using turmeric powder, its massaging on the body relaxes the body and makes stress free.
Turmeric used in the recipe
Raw turmeric root chutney
This chutney is a side dish for dosa, akki rotti and with rice. When turmeric is harvested you can prepare this chutney with fresh roots of turmeric. Nutrients present in turmeric makes this chutney a healthy dish.
Ingredients required for turmeric chutney:
Raw turmeric root 2 - 3 piecesOnion 1 medium size
Tomato 1
Ghee
Mustard seeds
Curry leaves
Red chillies 3
Grated coconut 1/2 cup
Black pepper 1 tsp
Heat a pan and add ghee. Add mustard seeds and curry leaves to it, Saute it for a while. Then add sliced onion and red chilli to it. saute it for one minute. Then add tomato, saute it for one minute. Then allow it to cool. Then grind this with grated coconut, black pepper, raw turmeric and salt. Chutney is ready.
Raw turmeric pickle:
Nutrients containing in turmeric makes this pickle one of the healthiest pickle. You have to prepare it carefully if turmeric roots are not dried properly, the pickle is spoiled very easily. Before preparing this pickle wash the roots and thoroughly dry it.Ingredients required for raw turmeric pickle
Raw turmeric roots 500 gramsLemons 5-6
Fenugreek 1tsp
1/2 cup oil
salt to taste
Mustard seeds 2 tsp
Red chilli powder 2 tsp
Dry ginger 1 tsp
Black pepper 1 tsp
Hing 1/2 tsp
Wash and dry raw turmeric root thoroughly. Then remove the skin of the roots and cut it lengthwise or square pieces.
For seasoning tale oil in a pan, when it is heated add black pepper and hing to it. When it fries, allow it to cool.
Dry roast fenugreek seeds and mustard seeds and powder it.
Take turmeric in a bowl and to this add salt as per taste and mix it well. Then add chilli powder, dry ginger powder, fenugreek powder, mustard powder mix it thoroughly. Then add lemon juice to it.
Then add seasoning. You can use this after 5-6 days. You can also store this up to 5 months.
Turmeric burfi :
Turmeric keeps us warmer in the winter season. If you use turmeric containing dishes in the winter season, it also helps in relieving joints pain. As this burfi is made of turmeric and dry fruits it is healthiest sweet for children also.Ingredients needed for burfi :
Raw turmeric 250 gramsGhee 1/4 cup
Wheat flour 1/2 cup
Almond powder 1/2 cup
Dry coconut powder 1/4 cup
Nutmeg 1 tsp
Jaggery 250 grams
Cashew powder 2 tsp
Peel the skin of turmeric and grate it and make a fine paste of it.
Take 3 spoons of ghee in a pan and fry wheat flour till it turns golden brown. Keep it aside
Fry almond powder for one minute in a pan.
Fry dry coconut powder and for half a minute.
Fry cashew pieces for half a minute.
Take ghee in a pan. Add paste of turmeric and saute it till its colour changes to reddish.
Melt jaggery without adding water and add turmeric paste, wheat flour, dry coconut powder, nutmeg powder. Mix well and cook it for two minutes.
Apply ghee on a tray and pour the mixture on it and allow it cool and cut this into square pieces.
You can add other dry fruits like watermelon seeds and pistachio to it.
You can store it up to one month.
Turmeric leaf dumpling :
dumplings prepared using turmeric leaves are very tasty and healthy. They are specially prepared during the Ganesha festival. It is a sweet dish where turmeric leaves are used to cover the dumplings adds its unique aroma to it.Ingredients required for dumplings :
Turmeric leaves 10-12
Rice 2 cups
Fresh coconut grated 2 cups
Jaggery 1 cup
sesame seeds 1 tsp
Cardamom powder 1/2 tsp
A pinch of salt
Ghee 1/4 cup
Soak rice for 2-3 hours and grind it to make a batter.
Cook this batter adding little water and 1 spoon of ghee to it. Cook it until a soft dough is formed.
Take grated coconut and jaggery in a pan.
Cook it for a 4-5 minutes on low flame, while keep on stirring so that it will not stick to the bottom.
Then add fried sesame, 3 tsp of ghee, cardamom powder and a pinch of salt to it and mix well.
Spread the rice batter on the leaves not too thick or not too thin.
Spread the coconut filling of the rice batter.
Gently fold leaves and steam it for about 20 minutes in a steamer. Dumplings are served with ghee.
The opinions expressed herein are authors personal opinions and do not represent any one's view in anyway, do not use this information to diagnose or treat your problem without consulting your physician. Remedies here mentioned are used for ages may not be clinically proven.
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