We all
buy fresh turmeric / manjal koththu as a part of Pongal or Sankaranthi items.
But we mostly don’t use it for anything. Why not try my village side recipe
which uses fresh turmeric just like ginger? Try this without fail and give me
your feedback. My family loved it very much.
Recipe Cuisine : South
Indian | Recipe Category: Kuzhambu
Preparation
Time: 5 mins | Cooking Time: 15-20 mins | Yields: 1 cup
Ingredients:
Fresh Turmeric Root / Fresh Manjal Kizhangu
|
3 – (2 inch pieces )
|
Tamarind
|
Gooseberry size
|
Oil ( sesame / ground nut oil)
|
2 tbsp
|
Mustard Seeds
|
¼ tsp
|
Fenugreek Seeds
|
½ tsp
|
Cumin Seeds
|
1 tsp
|
Curry Leaves
|
1 spring
|
Garlic Pods
|
5
|
Sambar Onion
|
10
|
Sambar Powder
|
2 tbsp
|
Salt
|
As Required
|
Jaggery
|
Small Gooseberry size
|
Procedure:
1. Soak
the tamarind the water and extract the juice from it.
2.
Remove the skin of the turmeric root and wash them thoroughly. Then cut them
into thin slices and keep it aside.
3.
Remove the skin of the garlic pods and cut them into ¼ inch slices.
4.
Remove the skin of the onion and cut them into small pieces.
5. Heat
the oil in a pan, add mustard seeds and wait for popping.
6. Add
fenugreek seeds and fry for 10 seconds.
7. Add
cumin seeds and wait for spluttering.
8. Add
curry leaves and sauté them till they become crisp.
9. Add
garlic pods (from 3) and fry for a min.
10. Add
onion (from 4) and fry for a min.
11. Add
turmeric root (from 2) and fry till the onions become translucent.
12. Add
tamarind water (from 1), sambar powder, required water and salt. Mix them well.
Close the lid of the pan and cook till the turmeric root becomes tender.
13. Finally,
add the jaggery and mix them well till the jaggery melts completely.
Healthy and aromatic turmeric root kuzhambu
/ fresh manjal kuzhambu is ready to serve with hot rice.
Note:
1.
Instead of sambar powder you can use red chilli and coriander powders.
2. Add
big onion instead of small onion. But small onion gives more taste than big one.
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