Try this method of making raw turmeric curry, you will remember the taste, children will also eat it with pleasure.

baIn the winter season, raw turmeric is available in jars in almost all vegetable vendors. Many people familiar with the properties of turmeric bring it home and consume it in some form or the other. Still, it is difficult for almost everyone to feed raw turmeric to children. If it is too much then the mother and grandmother scold and mix it with milk and give it to the new plant to drink like medicine. But what if this turmeric can be used to make such a tasty vegetable which is spicy and extremely spicy and completely different from the taste of raw turmeric. Yes, raw turmeric curry is strong and tasty. Many of those who have visited the Mewar region of Rajasthan must have tasted it. But under the pressure of taste, most people would not have thought of making it. It is very easy to make and believe me, you can make it as per your taste.

Ingredients and Preparation
Needless to say, if you want to make raw turmeric curry, you must have raw turmeric. Here is the recipe for making half a kilo of turmeric curry for an average family of four to six people. Since it can be stored and consumed for ten to fifteen days, only half a kilo should be prepared. So sir, buy half a kilo of good and straight turmeric without many lumps from the market. Wash it off. Clean it very well, because it has to be peeled and it is not right to wash turmeric after peeling. Otherwise the color will keep coming off again and again. Peel it. Grate it on a coarse grained grater.

Here finely chop three to four average sized onions. If you want, you can also grind it. Peel and grind 15-20 garlic cloves or press the garlic with a knife and cut it into fine pieces. Grind one and a half to two inches of ginger and make a paste. If you like, you can take one and a half loaf of peeled peas. If you like cabbage then you can also take small pieces of cabbage. Remove the peel from two tomatoes and grind them. Apart from this, apart from red, green chillies and green coriander, one spoonful of cumin seeds, one big (black cardamom), four small cardamoms, two-three cloves, a small piece of cinnamon, a little asafoetida, two-three bay leaves, three tablespoons of coriander. Apart from powder and about three hundred grams of curd, ghee will be required. Yes, like any other vegetable, there has to be salt.

Also read: The more jaggery you add, the sweeter it will be, know the method of making Thekua, you must be aware of the sweetness of this Prasad.

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Now heat about two to two hundred and fifty grams of desi ghee in a pan and add it to roast. Keep in mind that as soon as turmeric is added to ghee, it will start sticking to the pan. So keep stirring continuously. Keep cleaning by scraping off the stuck turmeric. After roasting for about 20-25 minutes, the ghee will be seen separating and the color of the turmeric will have changed. Now the turmeric is roasted. Take it out and keep it aside. You can use the same pan again, but filter out the ghee. So that there is no turmeric left in it. Also, the turmeric stuck to the pan should also be removed. Otherwise it will burn during the rest of the process and spoil the taste.

Now if you feel the need, then add some more ghee with the remaining ghee, add asafoetida, bay leaves and cumin seeds, whole cardamoms, cinnamon and crackle it. Meaning, once the juice of these spices comes into the ghee, then fry the onion in ghee until it becomes light golden. The onion should not burn. Now add ginger paste and fry it also. Onion is also being roasted in this, that is why ginger has to be added only when it becomes light golden. Also make a slit in the green chilli and put it whole. Now add crushed tomato to it and cook for some time and add salt as per taste. Then add coriander powder, chilli and if you want to get red colour, Kashmiri chilli in the curd and stir. You can increase or decrease the number of chillies according to taste. Put it in the pan and let the curd boil while stirring continuously on high flame. The curd will not curdle if you keep stirring. Don’t worry at all. A situation will come when ghee will start appearing at the edge. Now add both peas and cabbage or one as per your choice and cook till it gets almost cooked. Now mix the separated turmeric in it. After cooking for two-four minutes, add fine pieces of green coriander along with the stem and cover it. Instead of being visible, the coriander should disappear in the vegetable and with this, this delicious turmeric vegetable is ready. For those who have seen non-veg dish like Keema Matar but do not eat it, this vegetable will have better taste than that. And grandmothers have told so many about the benefits of turmeric cooked in ghee that it would be unnecessary to mention it here. You will definitely get this benefit from this vegetable. There can be no other tastier vegetable that boosts immunity than this. Believe me, even children who like spicy food will eat it with the same enthusiasm as the elders.

Properties of turmeric vegetable in Vaidya ji’s opinion
Regarding turmeric, there is a trend in many areas that people who have jaundice do not eat turmeric. Therefore, Vaidyaji’s opinion was also taken regarding this vegetable. Vaidya and senior guru of National Ayurveda Vidyapeeth, Pandit Achyut Tripathi says that after frying turmeric in ghee, its properties change. Now it does not cause harm in any way. Using raw turmeric in this way cures allergies and blood disorders. Besides, adding cinnamon, cardamom, bay leaf, cumin etc. to it also gives it the properties of reducing bile. Ghee in itself is very beneficial according to Ayurveda. According to Vaidya Tripathi, this vegetable is beneficial due to all these elements.

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Tags: Famous Recipes, Food Recipe