Learn how to make Rajasthani Haldi Ki Subji or Fresh Turmeric Curry ~ Fresh turmeric and green peas cooked in a spicy, creamy tomato and yogurt curry
Curry lovers all over the world are familiar with one ingredient without which you can’t imagine cooking curry! I am talking about one of the most popular spice turmeric which leaves yellow stains on everything which it comes in contact with. It’s one spice that’s been traditionally used as a spice in Indian, Asian and African cuisines for more than 4,500 years! So what made this quintessential ingredient for curries and stews to migrate to fancy (not) things like Turmeric Lattes, cold pressed juices, smoothie bowls etc? What is it about this stone age staple that suddenly graduated into some kind of super food in the last couple of years?
Turmeric has always found its way into our dinner plates every single day. There isn’t a savoury dish in our home that goes untouched without a sprinkle of this gold dust. I grew up hearing about the healing properties of turmeric since I was a toddler. One sneeze and my grandma would run to her kitchen to make me a cup of Turmeric Milk or Kashaya with a generous pinch of turmeric. According to her there isn’t a cold or sore throat can’t be healed with a warm cup of turmeric milk. A scratch, a cut or deep wound was healed with a coat of turmeric paste either prepared by grinding the fresh turmeric root or by mixing ground turmeric with water. Pimples, skin problems? No problem. Ground turmeric from fresh roots or powdered form mixed with sandal wood paste or gram flour or milk or fresh cream had always been our choice of face mask for any beauty treatments. The trust we have on this golden hued spice was not born a year or couple of years ago, but since over 4,500 years ago which is now backed with scientific researches making turmeric one of the most admired super foods of the century.
