Turmeric (Haldi), the main spice in curry, is arguably the most powerful herb on the planet at fighting and potentially reversing disease. This puts turmeric on top of the list as one of the most frequently mentioned medicinal herbs in all of science and the next most popular studied herbs include garlic, cinnamon, ginseng, ginger and milk thistle.
But did you know that fresh turmeric is also used extensively in Indian cooking? I use in my everyday Kadhi, make pickle and so on. Fresh turmeric can be found easily during winter in India but hard to find abroad. Indian kitchen must have turmeric powder as well and be sure to use organic quality haldi powder to get the most out of it. I am lucky that I get to use homemade pure Haldi.
During my last trip to India, I came to know about this curry, very popular from Marwari Cuisine, Rajasthan. I just fell in love with its simplicity and I just love to prepare this curry during winter here in Florida. Florida is mostly hot so I get to make this curry may be 2 or 3 times only and that’s about it but this curry can be eaten everyday moderately or prepare few times in winter and believe me or not, you will stay away from common sickness and also there so many long term benefits.
- 1 and 1/2 cups Fresh turmeric /kachchi Haldi
- Yogurt/dahi- 1 cup
- Ghee/clarified butter- 2 tbsp
- Cumin seeds / jeera- 1tsp
- Chili powder/lal mirch- 3/4 tsp or as per taste
- Salt-to taste
- Peel fresh turmeric skin in the bowl of water as shown in video.
- Cut turmeric lengthwise or grate with a thick grater or chop in a electric chopper. When grated, juice of turmeric may splash so I prefer to cut.
- Heat ghee in a heavy bottom pan.
- Add cumin and when it become golden then add the turmeric.
- Sauté on medium heat for about 5 minutes.
- Add beaten yogurt, salt, and chili powder.
- Keep stirring till it starts to thicken.
- When ghee starts floating on top of the subzi then remove from heat.
- Serve a spoon of turmeric subzi with your daily meals.Goes well with rice or any bread.
You can also add 1/4 cup of boiled peas at step 6. The consistency of curry can be semi thick to dry, depends on your preference. To make the sauce thicker, Besan (Chickpea Flour) can be added.
We all know some benefits of turmeric such as detoxify the liver and protect cell damage caused due to environmental pollutants, attack from free radicals etc. Turmeric can lower blood cholesterol levels – especially LDL ‘bad’ cholesterol. It has lipid lowering properties. This can reduce cholesterol levels and benefit weight loss by reducing adipose tissue weight gain. Studies show that turmeric may help fight infections and some cancers, reduce inflammation, and treat digestive problems. These are just few benefits but the list can go on and on…so I highly recommend to include turmeric in your diet. We buy the dry turmeric roots and make our own powder.
The same way ginger powder can be made. Ginger also offers many benefits like Turmeric and should be included in everyday diet to stay fit.