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.” Says Smita Deo, author of the best selling cookbook 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 also been accepted well in the West where now they are serving turmeric latte in their cafes.”
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 of 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. RECIPES COURTESY SMITA DEO
Beans and carrot thoran Ingredients kg French beans (finely chopped) 3 medium carrots (grated) cup fresh coconut (grated) 3 green chillies 2 pods of garlic 4 shallots (chopped) tsp turmeric powder 2 tbsp coconut oil tsp mustard seeds Salt to taste
Method Grind chillies, garlic, shallots to a coarse paste. 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 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 kg sprouted butter beans 1 cup of fresh coconut grated 1 tbsp chilli powder 1/4 tsp asafoetida (hing) 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 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 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.
