Descrition[]
Contributed by Indiancuisineandculture Y-Group
Ingredients[]
- 250 gm of fresh turmeric in equal proportions of the yellow and white roots (the white variety is called amba-haldi and has the flavouring of raw mango)
- 6 lemons
- salt to taste
Tempering[]
- 2 tsp oil
- 1 tbsp brown mustard seeds
- 1 tbsp cumin seeds
- 1 tbsp black gram dal (washed urad dal), picked over and rinsed
- 1 tbsp Bengal gram dal (yellow split peas, chana dal), picked over and rinsed
- 1 red chilli (halved)
- ½ tbsp asafoetida powder
- a few curry leaves
- salt to taste
Directions[]
- Clean, wash and brush the fresh turmeric.
- Peel away the outer skin and let it dry completely.
- Grate the turmeric or cut into thin slices if you prefer.
- Add juice of lemons and salt to taste.
- Put it away in a jar and refrigerate.
- It can stay for weeks.
- The pickle can be consumed with all kinds of food, rice and dal, vegetables and chappatis.