Turmeric , an Indian spice, though has been prevelant in almost most of the cuisines across the country, also been given by Grandmothers, for its healing and anti-allergic properties, mixed in milk, sometimes mixed with honey, seems to have suddenly seen a new revolutionary acceptance across the globe.
I have seen my Daadi applying it on my wounds for a quick
With my kitchen gardening taking a serious turn, in past few
years, I have begun to explore more and more with fresh produce, and in the
series, we saw loads of fresh turmeric this year, in the garden.
Apart from adding it to my daily curries, I made this pickle
almost throughout winters. This was inspired by my Mausi’s ( aunt’s), who lives
in Bangalore, in her way of making fresh raw mango pickle, as it keeps the
flavours minimal, and the curry leaves adds to the earthiness of turmeric.
A very simple, no fuss recipe, easy on ingredients and super
easy method, can be adopted in almost every urban home, and this way turmeric
can be used in daily routine, if you are fond of pickles.
The freshly tempered Haldi, with the mustard and curry leaves, fills my home with an appetising aroma, and believe me this pickle always finishes before another batch of turmeric is harvested. You can always pick your share of fresh turmeric throughout winters till late in spring also.
Raw Turmeric Pickle South Indian Style/ Haldi Ka Achar
RAw turmeric Julienes tempered in a south Indian style to create a tangy Pickle good to be consumed with daily meals.
This food blog ‘Miles-n-Meals’ is all about my gastronomical journeys and the beautiful moments captured, along the way, while I travel for food. Through this blog I want you to explore the world of flavors, spices, food, cultures & a lot more! Here you’ll find tons of recipes with seasonal ingredients to help you nourish your body and your taste buds, along with tips on green living, kitchen gardening, recipe hacks, kitchen tools and local and seasonal ingredients. #milesnmeals