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Writer's pictureJeneeka

New to Turmeric?Don't Worry I Got You


Turmeric Powder vs Fresh Turmeric Below are few quick tips to keep in mind before you dive into the delicious golden world of turmeric.

  • 1 inch fresh turmeric = 1 tablespoon turmeric powder

  • Fresh turmeric definitely has more flavor. Treat it like a piece of ginger, peeling the skin and slicing it finely or grating it and add to curries or rice.

  • Turmeric powder goes a long way. For most curries I've made, I only use 1/2 to 1 teaspoon depending on the quantity. If you add to much it can make the aftertaste of your dish bitter.

  • If turmeric is new to you and you want to try it out. I would recommend the powder first to get familiar on its flavor and taste before you venture to the fresh turmeric root.


Turmeric Curry Base

  • Below is a simple turmeric curry base used for a numerous number of vegetables. Master this simple technique and you can apply it to multiple vegetables.

  • Ingredients

    • 1 teaspoon turmeric​

    • 1/2 teaspoon - 1 teaspoon salt depending on your preference

    • 1/4 of medium sized onion chopped into small cubes.

    • Handful of curry leaves ( optional but if you find them they offer an amazing flavor)

    • 1/4 cup oil ( grapeseed, olive oil, or coconut oil)

    • 1/4 cup to 1/2 cup cow milk or coconut milk.​​


  • Instructions

    • Heat a skillet or cast iron pan on medium heat for 5 minutes.​

    • Add oil to pan and heat oil for 1 minute on medium heat.

    • Add chopped onions and continue to saute till golden brown on medium heat for 2-3 minutes.

    • Add turmeric, salt, and curry leaves to pan and saute till ingredients are evenly roasted for 1 minute on medium heat.

    • Choice from any of the vegetables choices below and there you have it 1 recipe endless options.

      • Pick 1 of 2 Options: Cabbage or Spinach and add to pan. Saute for 5 minutes till vegetables are cooked thru. Lower heat and add milk of choice.

      • Pick 1 of 2 Options: Split peas, or mung beans. Boil the legumes till tender, strain, and add to curry mixture. Stir to evenly corporate the spices for 2-3 minutes on medium heat. Lower heat and add milk of choice.

      • Pick 1 of 2 Options: Potatoes or Pumpkin. Boil the potatoes and pumpkin till tender but avoid them getting mushy, you want them to keep their cube shape.Stir to evenly corporate the spices for 2-3 minutes on medium heat. Lower heat and add milk of choice.​​


  • Final Touches. Sprinkle 1 of these 3 additions for extra flavor.

    • Roasted Ground Fennel​

    • Roasted Ground Coconut & Mustard Seeds

    • 1/2 Green Chili sliced finely

    • Garlic Chips ( Garlic Cloves Sliced Thinly and Fried)


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