Turmeric known for it’s healing properties, vibrant golden color and subtle flavour. Being a locally available super food, these golden roots have been extensively used in Indian kitchen. With almost every seasoning accompanying a small portion of turmeric powder, elders ensured, our taste buds are tuned to turmeric. I am grateful that, for introducing to such great lineage of culinary world and inculcating the habit of eating locally grown food.
With the arrival of monsoon, dampness spreads across. People mostly are vulnerable to soar throat, cough, cold and fever. As a precautionary measure, turmeric is used extensively in this season. Now the west also acknowledging this golden root as super food,
I guess, we started embracing it even more, even in the form of golden latte. (Those who sidelined the turmeric milk, would also fancy the golden latte. ) This dip/ chutney is consumed with steamed rice as fresh as possible. Though it would remain good for few days at room temperature in Indian climate.
- 1/4 cup finely sliced fresh turmeric roots
- 4 tbsp organic jaggery
- 10 white pepper corns (if you don’t get them use the regular pepper corns . white peer corns are without black out layer)
- 1/2 tbsp salt
- 1/2 cup freshly grated coconut
- 1/2 cup water
Method – Mix all ingredients together and grind it to a fine paste. Transfer it to a thick bottomed wok. Add water. Taste test and adjust the salt level. In a medium heat bring this mix to a boil. Once start boiling, turn the stove to low flame and let it simmer for 5 more minutes, stirring in between to avoid scorching.