Turmeric / Haldi

Indians are familiar with the word Turmeric or Haldi (as it is known in India) as this is used in their daily cooking in the powder form. It also has a lot of medicinal properties and cosmetic uses too.  It is believed that the regular use of the paste made from the turmeric powder, gram flour and  milk cream with a dash of lime on one's skin especially the face makes it very smooth and glowing. 

The leaves of this plant are very aromatic. Most people are not aware that the leaves of the turmeric plants are used in the preparation of sweet dish. However, people from the southern region of India especially in villages, are quite familiar with this plant as these are grown in their backyards in almost every homes. In cities however, they can be easily grown in pots.

This turmeric plant is growing in my balcony

A year ago I was given this haldi plant by one of my relatives. I found that this plant grows easily and does not require much care. During the rainy season, it flourishes. But since my garden is limited to my balcony, I have to be satisfied with whatever quantity of leaves it puts forth from the limited space available in the pot to prepare the sweet dish!

Dried Turmeric Roots

The tender turmeric roots (looks like a ginger root and can be easily mistaken for one) are available in the market and these can be used to grow your own turmeric plant. It is also used in the preparation of pickle. The dried roots can be ground into powder form and used in cooking. The common home remedy for congested nasal passage (blocked nose due to cold) is to burn the dried root at one end and to inhale its smoke through the congested nostril  The blocked nose is cleared immediately. I have tried it myself and can vouch for it.

As this plant is now growing happily in my balcony, I decided to find out more about this aromatic plant and share with you regarding its uses and also on how to grow them.

Another variety of turmeric known as “Ambe Haldi” (in Konkani meaning mango turmeric) is also available and this variety as the name suggests, has the aroma of a mango and is yellowish orange in colour.

This humble ingredient has various benefits. You may find the following links useful.

Source :

http://www.gardenguides.com/101107-grow-turmeric.html

http://ezinearticles.com/?Growing-Turmeric-Plant-for-Home-Use&id=5281248

http://www.turmeric.co.in/turmeric_ayurvedic_use.htm

Watch out for my next post on the sweet dish prepared from this aromatic leaf.

Mixed Vegetable Pickle

This is my mother’s wonderful pickle recipe. In Konkani language it is known as ”Kochla Naunche”. This is generally prepared during rainy season when a lot of vegetables are available.

I make this often as my daughter and my husband are very fond of it. When some of the dishes are not to their liking, then out comes the pickle bottle !! As my daughter always says that whenever a dish does not turn out well, then a spoonful of this pickle on it will make that dish very delicious !!

Ingredients :

Lemon or Raw Mango	1 ½
Cauliflower	a small bunch
Tendle/Gherkin	7-8
Ginger	½” piece
Green chilies	4
Dry Red chilies	10
Mustard seeds	5 tsps
Asafoetida	½ tsp
Water	1 cup
Salt	5 heaped tsps

Method :

• Boil water with the salt and allow it to cool completely.
• Wash cauliflower, gherkin/tendle, ginger, lemon/raw mango, and pat them dry with a clean towel.
  
• Cut cauliflower into tiny florets, chop lemon/raw mango, gherkin, ginger and green chilies into tiny pieces.
• Add all the chopped vegetables into the cooled salted water and keep it covered overnight .
• Next day, grind red chilies finely with the same salted water (in which the chopped vegetables are added). No additional water is to be used.
• Then add mustard seeds and grind (coarsely) for a few minutes. Add asafoetida to it and run the mixer to mix it well.
• Add this ground mixture to the vegetable-salted water mixture. Mix well.
• Fill this in an aritight glass jar and refrigerate it.

Note :

This is a very tasty, easy to prepare and colorful looking pickle. You can also add carrots to it. It contains no oil and no drying in the sun. The amount of chilies used depends on individual taste.The pickle when refrigerated will last for a fortnight or so.

Suggestion: It is normally eaten with freshly made Shevai, idli/Khotto, aappau etc. Ofcourse, it tastes good with rice and chapattis too.