~ All Goodness of Turmeric ~

You may be thinking: another blog on Turmeric ?

But I had to. It’s such an important spice in our culinary lives ! It works so silently yet definitively to give our curries, fries, saute or even rice that irresistible aromatic flavor. How could I not write more about it ?


‘The Alternative Saffron’

In medieval Europe, turmeric became known as Indian saffron or the poor man’s saffron, for its wide use as an alternative to the far more expensive saffron spice. Today, this beautiful golden spice is grown in bulk in the city of Nizamabad in the south Indian state of Andhra Pradesh. It is the world's largest producer and the most important trading center of turmeric in Asia. For these reasons, Nizamabad in history is also known as "Turmeric City".

The plant that has it all ~

In recent years, turmeric has attracted a lot of attention for its countless health benefits but for us Indians, it has been used as a healing spice in ancient Indian medicine, Ayurveda, for ages. Turmeric is a tuber, or rhizome, or a stem that belongs to the ginger/galangal family and can be stored indefinitely.

Traditionally in India, turmeric was mixed with alum and lime to make vermilion or cosmetic powder that married women used to apply onto the parting of their hair. Turmeric paste, as part of home remedies and Ayurveda is trusted by every Indian mother trusts for skins problems, cold, chest pain, sore throat, toothache and many other ailments. Recent studies have even claimed that turmeric added to food in small quantities helped prevent the onset of Alzheimer’s and cancer.

Well, besides being an essential spice to most Indian dishes, it’s an excellent antiseptic & an anti-bacterial agent. I remember my grandma telling me stories from her childhood of how turmeric paste was used on open wound after it has been cleaned. I also sometimes saw her gargle early in the morning with hot water to which she added a pinch of turmeric and salt and she didn't have the flu for years!

Scientists now tell us that it has anti-inflammatory powers which reduces soreness and fever. No wonder Gods and young brides are doused in turmeric powder in Hindu pujas ! Turmeric figures prominently in the bridal beautification ceremonies of India, Nepal, Bangladesh, and Pakistan. Staining oneself with turmeric is believed to improve the skin tone & tan and work as an anti aging agent. In fact turmeric is currently used in some sunscreens !

Being an excellent preservative, it is used in most kinds of pickles to increase it’s shelf life. It has been used in Indian food for ages to help increase the metabolism by increasing the bile secretion in your liver. Isn't this why we go to the gym? To improve our metabolism so as to lose weight ? Oh well...now you know it :)

Even though turmeric adds a beautiful golden hue and flavor to any dish, its undeniable how powerful this warm, bitter and almost pungent spice is. Well, I wish I could say the same thing about my turmeric stained wooden cooking spoons, but they do become a part of daily Indian cooking and there’s nothing much I can do about it.

Now, this turmeric rice dish is a personal favorite. It’s a simple vegan recipe that can turn an ordinary rice dish into a vibrantly beautiful one.

Colorful Vegan Turmeric Rice

Prep time: 10 mins

Cook time: 20 mins

Serves: 2-3

Ingredients
1 1/2 cups long grain rice
Pinch of Asafoetida *
1 inch piece fresh Ginger, finely diced
¼ cup peas
¼ cup french beans diced into ½ inch
1/2 tsp. Cumin seed
1 tsp. Turmeric powder
1 tbsp. Olive Oil or ghee (it simply tastes delicious with ghee)
Salt to taste
2 cups (500 ml) vegetable broth (I prefer to use the low sodium one)
Extra broth if needed

How to?

1. I like to soak the rice in water for about 15 minutes before cooking it. But if you are running low on time, you just soak it till you are done with the tempering the spices.

2. Heat the oil in a deep pan or pot. Once it’s hot (not smoking) add Asafoetida.

3. Next add the ginger and saute for another 4 minute. Now add the cumin seeds and wait for them to splutter which should be right away.

4. As soon as the cumin is done throw in the veges and stir for a minute or two and stir in the rice to the mixture and fry for about 5 minutes.  

5.Next stir in the Turmeric and salt to distribute the spice throughout the rice. Pour the vegetable broth into it.

6. Cover and over medium high heat bring the rice to a boil. Once the rice has boiled turn the heat to low heat. Leaving the pot partially covered, allow a small crack for a little of the heat to escape. Continue cooking until rice is soft and cooked through and all of the broth has been absorbed. This should take about 15-20 minutes.

Check on the rice sometimes to make sure that it is softening and if all of the broth has been absorbed or it need some more broth.

Enjoy !