Raw Turmeric Pickle South Indian Style/ Haldi Ka Achar
I have seen my Daadi applying it on my wounds for a quick healing .
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
Prep Time | 10 Minutes |
Cook Time | 5 minutes |
Servings |
grams
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- 250 grams Raw Turmeric
- 30 grams salt
- 2 tsp Chili Powder
- 1+1 tsp Mustard seeds
- 1 tsp Fenugreek Seeds(methi)
- Pinch Aesofoetida
- 4 Tbsp Mustard Oil
- 1 Sprig Curry leaves
Ingredients
|
|
- Make small cubes or Juliennes of Raw Haldi
- Pound 1 tsp Mustard seeds and the fenugreek seeds coarsely
- Now heat mustard oil, and add 1 tsp Mustard seeds, curry leaves, and allow to splutter.
- Now add The pounded mustard seeds and fenugreek seeds, swith off the burner.
- Toss the julienned turmeric, chili powder and salt in the prepared temper.
- Store it in a glass jar.
Wash and allow the turmeric to get rid of any access water, or pat it dry.
This is an instant consumption style pickle. Add extra ( About 2 tbsp ) mustard oil on top of the bottled pickle to make it stay longer.
I make this temper with extra curry leaves( almost 4 sprigs) as they add to a beautiful aroma to the whole pickle.
Read another healthy pickle made from Indian gooseberry https://milesnmeals.com/indian-gooseberry-pickle-amla-pickle-phyllanthus-emblica/