A COLOURFUL REPAST
Vibrance, flavour and very importantly vivid colours characterise Indian food. Our rich gravies, dals and vegetables are distinctly flavoured and coloured by a variety of spices and herbs.
Amongst them turmeric or haldi (Curcuma longa) stands out as an indispensible ingredient in every masala dabba.
Almost every dal, vegetable and meat requires a smattering of turmeric and has been used for centuries as a curative and cleansing agent.
Its properties and uses go way beyond the kitchen. The practice of covering a bride in turmeric as part of a cleansing ceremony is still prevalent as is its use as an antiseptic and beauty aid.
THE UNIVERSALITY OF TURMERIC
Turmeric is a spice that is made from grinding the roots of the curcuma long plant, and is used extensively in Indian cooking for various reasons. Firstly, because of the beautiful yellow colour and the mild aroma that it imparts to the food it’s cooked with.
Dried turmeric powder can be used as a substitute for saffron where colour is concerned. It is also referred to as the “Poor man’s saffron.”
Turmeric has certain antiseptic properties and so is used in cooking.
While chopping vegetables, should you get cut inadvertently, the best thing is to apply some turmeric powder to your wound to stop the bleeding.
“We Indians are geniuses... when it comes to food we always think of five primary things, taste, aroma, texture, visual appeal and finally medicinal/nutritional values. Most ingredients used in Indian cooking tick at least three out of these five categories but the one ingredient that ticks off all the five and that is none other than good old turmeric.” Suggests Smita Deo, author of the best selling cooking Karwar to Kolhapur Via Mumbai, “Whenever I fell sick, my mother would make me drink milk infused with turmeric because of its medicinal properties. This recipe of Haldiwala doodh has been also be accepted well in the West where now they are serving turmeric latte in their cafes” says Deo.
Fresh turmeric is used in making pickles, which aid in digestion and help to avoid any stomach infections especially in the rainy season.
SELECTION AND STORAGE OF TURMERIC
While purchasing turmeric look for ethnic and specialty spice shops that often have fresher stocks. Aroma is often a better indicator of quality of the turmeric than colour. Turmeric can be stored in an airtight container in a cool dark place for up to a year.
HOW IT GROWS
Tropically suited and a member of the ginger family, turmeric grows to a height of about three feet and bears flowers and colourful leaves. However, the useful part — the spice grows underground and comprises of the root or rhizome of the plant.
Remember if you grow the plant at home that only cured turmeric has the aroma and colour necessary for cooking. Curing is carried out commercially so homegrown turmeric is best suited as a beauty tool or for medicinal uses.
THE HEALING POWERS OF TURMERIC
Turmeric contains curcuma, a polyphenol identified as the active component that boasts with 150 actual medicinal effects, such as antioxidant, anti-inflammatory and anti-carcinogen properties.
Other effects
Anti-inflammatory, antioxidant, antiseptic and painkiller
Strengthens the immune system
Anti-carcinogen
Helps maintain the level of good cholesterol
Improves digestion
Detoxifies the liver
Regulates metabolism and body weight
Regulates blood pressure
Improves memory and brain function
Effective against neurological disturbances
Regulates triglyceride levels
According to studies, 90 percent of curcuma taken orally is not absorbed. However, if we add black pepper to curcuma, a 1,000-fold increase can be achieved in the absorption of curcuma, due to a compound of black pepper called piperine.
Turmeric latte
Turmeric latte
Ingredients
1 cup of milk
½ tsp. turmeric powder
Method
Boil the milk till its steaming hot.
Add the turmeric and boil further for 2 to 3 minutes.
Serve it hot
Beans and carrot thoran
Beans and carrot thoran
Ingredients
¼ kg French beans (finely chopped)
3 medium carrots (grated)
½ cup fresh coconut (grated)
3 green chillies
2 pods of garlic
4 shallots (chopped)
½ tsp turmeric powder
2 tbsp coconut oil
½ tsp mustard seeds
Salt to taste
Method
Grind chillies, garlic shallots to a coarse paste. Then add coconut and grind to a coarse paste without water and keep aside.
Heat oil and splutter mustard seeds, add coconut paste.
Add French beans and carrot, mix well
Add salt and ½ a cup of water and cover and cook on a low flame till done
Serve hot with a paratha.
Valachi Usal (Hyacinth bean curry)
Ingredients
½ kg sprouted butter beans
1 cup of fresh coconut
grated
1 tbsp chilli powder
1 tsp finely chopped green chillies
1" ginger finely chopped
4 pods of garlic finely chopped
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp cumin seeds powder
3 medium onions finely chopped
4 kokums
2 tbsp jaggery
Salt to taste
2 tbsp oil
Method
Heat the oil in a kadai and add the hing and onions and sauté till onions turn pink.
Add green chillies, garlic and ginger and sauté for ½ a minute.
Add butter beans, turmeric powder and sauté till the strong smell of the butter beans is gone.
Add chilli, coriander and cumin powder and sauté further.
Add ½ a litre water and cook till beans are half-cooked.
Add salt, kokum and jaggery and cook till beans are done.
Serve this hot with Amboli.
— RECIPES COURTESY SMITA DEO
