Raw Turmeric is available during December- January in South India. The Raw Turmeric plant is tied to the Pongal pot during Sankranti (Pongal) festival. Raw Turmeric is pickled to last the whole year. Tasty and healthy!
Ingredients:
4 Raw Turmeric, peeled and sliced
Juice of 3 Lemons
6 Green Chilies
3 tbsp Oil
1 tsp Mustard Seeds, crushed
1 tsp Sugar
1 tsp Chili Powder
1 tsp Saunf / Aniseed
2 tsp Salt
Method:
Use gloves to peel and slice the Turmeric. Chop Chilies to 1 inch size.
Heat Oil, add Saunf and Mustard Seeds.
When they start to splutter, add Green Chilies.
Stir for 20 seconds. Let it cool. Add the rest of the ingredients. Mix well. Store in airtight containers.
Serve Turmeric pickle with Curd Rice, Dosa, Idli, or Indian Bread.
