Since time immemorial Turmeric is used as a powerful antiseptic in medicine and as a coloring agent in food recipes.
Turmeric is botanically known as Curcuma longa and it belongs to the Ginger family. Turmeric powder is an important ingredient in the Curry Powders and in many Indian Cook recipes. Turmeric is useful in the treatment of digestive problems, skin ailments and in the healing of wounds.
The active principle of Turmeric is known as Curcumin and it is found to have many therapeutic values including anti inflammatory properties.
Fresh turmeric is available during pongal season only. Every year i buy 2 kg fresh turmeric and make turmeric powder myself. Some years i forget to buy. Fresh turmeric is only seen from jan 12 to jan 30 in the market. Fresh turmeric powder has nice aroma and good colour. I made this powder last year. I waited one year to post. In Mylapore we get fresh turmeric near kapaleswarer koil tank or near chitrakulam.
Let us see how to make fresh turmeric powder. Next we see fresh turmeric pickle.
Fresh turmeric roots – 2 kg
Soak the turmeric in water for half an hour. Wash it well and cut the small and tiny roots. Cut in to thin slices.
Boil water in a large vessel. Add sliced fresh turmeric in the boiling water and boil for 10 minutes.
Drain the water. Dry the turmeric in hot sun. Dry the turmeric till it becomes hard.
Grind turmeric in the mill.
Seive and store it in the air tight container. Use it for daily cooking.
2 kg fresh turmeric gives ½ kg powder. You can store it in the fridge for a year.
If you want you can peel the skin before cutting.