Cooking with Turmeric

Flora in Jolly Auntie’s Yard

In Kerala, every vantage point is awash with color. From the sandy coastline to the mountains that tower to the West, the earth gives birth to layers of green. Peppercorn vines ravel around straight-backed shade trees. Moss inhabits even the finest cracks. Banana leaves and airy coconut palms hover over tangles of green-yellow grass, rows of low-growing rice plants, or glossy tea leaves that blanket the ground. Hibiscus and ripe bananas fight for attention alongside yellow-capped rickshaws and ruby red buses proclaiming “Jesus is Lord.” 

Turning Potatoes and Cabbage Gold

As if not to be outdone, turmeric brings color to the table. The underground stem is used to brighten and flavor banana chips and the potato masala that is layered in dosa. Because turmeric guards against bacteria, it is added to nearly every fish and meat dish in Kerala.

Banana Chips, K.K. Road, Kottayam

Part of the ginger family, turmeric resembles a hand with knotted joints. It is native to Kerala and during my last trip I helped to dig the rhizome up in my cousin’s yard. Don’t be fooled by the drab brown skin. It hides crunchy orange flesh with a mildly peppery, earthy flavor.

In Kerala, most people cook with ground turmeric. It has an earthy, slightly bitter flavor and many recipes only call for a dash. Like fresh turmeric, the spice turns anything it touches – skin, clothing, dish towels - orange-gold. So always measure it out carefully. To preserve the flavor of ground turmeric, store it in a air tight jar in a cool, dry corner of your kitchen.

Making Spicy Fried Potato Balls (Bonda)

Seasoning Mild Fish Curry (Mappas)

Sorakaya Majjiga Pulusu/ Bottle Gourd Yogurt Curry

Curry with yogurt is my day saver sometimes, as because it's so easy to make and can be done with any veggies and the main thing is that it tastes so good and a very simple recipe to make on a busy day.

Well I always used to make this yogurt curry with just onions, but this time I wanted to try with a vegetable that would absorb the curry well, so I choose bottle gourd.

Ingredients:

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1 Bottle Gourd peeled, de-seeded and cubed

2 Cups Yogurt or 3 cups Buttermilk

1 Sprig Curry Leaves

2-3 Dry Red Chilies

1 tsp Mustard seeds

1/4 tsp Asafoetida

1/4 tsp Ginger and Garlic paste or chopped

1 tsp Turmeric powder

2-3 Green Chilies

1/2 tsp Coriander powder

1/4 tsp Cumin powder

1/4 tsp Chili powder

1/8 tsp Fenugreek powder

Salt as needed

1 tsp Oil

Method:

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1. In a pressure cooker add little bit water, bottle gourd and cook it for one whistle. Allow it to cool until the pressure is gone.

2. In a kadai add oil and when it's hot enough add mustard seeds, when it starts to sputter, add curry leaves, dry red chilies and asafoetida powder.

3. Now lower the flame add ginger and garlic paste\chopped, saute it for a min, add all the masala powders, turmeric powder, salt, cumin powder, chili powder, coriander powder and fenugreeek powder.

4. Now add the cooked bottle gourd, and stir once, now slowly add yogurt or butter milk, stirring while adding the yogurt.

5. Now just warm it until it's hot to touch. Remove it from flame and stir it occasionally.

(Note: Stirring after adding yogurt/buttermilk is required to avoid cuddling of the yogurt/buttermilk)

6. Serve this with steamed rice.

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