When we moved back from Bangalore to native after Covid started, I started gardening as a hobby. After I was done planting flowering plants, I wanted to plant turmeric and colocasia as they grow abundantly well during monsoons. So, there I was just planted a single sapling of turmeric in August 2020 and watched it multiply along. It also bore a white and pink long stemmed flower next year. Beginning of 2022, I had seen my mom pluck turmeric roots after leaves had dried and make powder of them. Even our turmeric leaves had dried up early this year and I decided to dig up the ground to see if there are roots which I can use. To my surprise, I found at least half a kilo of roots chained to one another. I was so happy to get my hands dirty and lift them from the mud.

Turmeric Flower
Yellow gold

Like mom, even I wanted to make powder by sun drying roots. But I also wanted to know if fresh roots can be used n cooking. She suggested to make Tambuli out of these fresh yellow gold and here goes the recipe for the same. I used just a small part of the root in cooking and powdered rest of them. The fragrance and pure colour from home made turmeric cannot be explained!

Turmeric Roots Tambuli
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Turmeric Roots Tambuli

Recipe by Anushree SPCourse: LunchCuisine: malenaduDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

5

minutes

Ingredients

  • Turmeric root- 1.5 inch

  • Jeera- 1 tsp

  • Pepper- 1 tsp

  • Ghee- 2 tsp

  • Coconut- 1/4 cup

  • Curd – 1/2 cup

  • Salt – as per taste

  • Tempering

  • Ghee – 1 tsp

  • Mustard seeds – 0.5 tsp

  • Jeera – 0.5 tsp

  • Red chilly – 1

  • Hing – a pinch

  • Curry leaves – 2 to 3 shredded

Directions

  • Begin by peeling the skin of the turmeric root and slicing them into thin circles.
  • In a small pan, heat ghee. When hot, add sliced turmeric, jeera and pepper.
  • Let the jeera and pepper splutter and turmeric turn shrinks slightly.
  • Add the tossed sliced turmeric mix from step 3 to the coconut to grind. Grind it to smooth by adding little water and salt.
  • Add the ground mix to curd taken in a serving bowl.
  • Finish the dish with a tempering. For tempering, take ghee or any cooking oil in a small pan and heat it. When heated, add mustard seeds, jeera, red chilly and curry leaves. Let mustard and jeera crackle. Finally add a pinch of hing.
  • Detailed Instructions with step by step pictures
  • Begin by peeling the skin of the turmeric root and slicing them into thin circles.
  • In a small pan, heat ghee. When hot, add sliced turmeric, jeera and pepper.
  • Let the jeera and pepper splutter and turmeric shrinks slightly.
  • Add the tossed sliced turmeric mix from step 3 to the coconut to grind. Grind it to smooth by adding little water and salt.
  • Add the ground mix to curd taken in a serving bowl.
  • Finish the dish with a tempering. For tempering, take ghee or any cooking oil in a small pan and heat it. When heated, add mustard seeds, jeera, red chilly and curry leaves. Let mustard and jeera crackle. Finally add a pinch of hing.

Happy Cooking!