Kachi haldi ka achar | Turmeric pickle recipe | Benefits of turmeric | Is turmeric root or stem

Here is a healthy and nutritious Kachi haldi ka achar recipe. That means Turmeric pickle recipe from turmeric root, with innumerable benefits of turmeric.

Usually pickle is made by lemon, mango, Indian gooseberry and even with mixed vegetables. But here I am showing a mouth watering achar recipe using turmeric root.

Kachi haldi ka achar is a very easy and tasty pickle variety made with raw turmeric root, salt, and red chilli powder. Here the most important thing is giving oil tempering with mustard and ginger powder. Oil tempering and lemon juice acts as a preservative and if the pickle is soaked in more oil then it can be consumed for more than 6 months.

Turmeric pickle goes well with curd rice and even as a side dish with dosa, roti and chapathi.

Most importantly, Turmeric is highly regarded in Indian culture. According to Ayurvedic medicine, turmeric is a super healthy, curative herb. Hence it cures the whole body of a person. It has been used for thousands of years to treat stomach ailments, ulcers, liver problems, fever and as an antiseptic for wounds and sore throats. It is widely regarded as an anti- inflammatory.

In addition to being an antiseptic for wounds, as a paste it is also used to stop bleeding. Furthermore turmeric is pungent, bitter, astringent and heating and has a pungent vipaka.

Therefore turmeric can be used by all doshas. It may stimulate vata, but doesn’t aggravate it (cause an imbalance). Turmeric helps digestion, reduces gas, has tonic properties and is an antibiotic.

Turmeric can be used for cough, diabetes, hemorrhoids, cuts, wounds, burns and skin problems. It helps to reduce anxiety and stress.

Is turmeric a root or stem

Turmeric is a rhizome(root) that comes from the plant of the ginger family (Zingiberaceae) native to India and is widely used as a spice in cooking

What are the health benefits of turmeric

• Turmeric contains a substance called curcumin, which has powerful anti-inflammatory and antioxidant properties
• Turmeric can increase the antioxidant capacity of the body
• Curcumin can boost brain derived neurotrophic factor (BDNF)
• It may lower the risk of heart disease
• Turmeric may help prevent cancer
• It may be useful in treating Alzheimer’s disease
• Curcumin can help treat symptoms of Arthritis
• It benefits against depression
• Turmeric may help delay aging and fight age-related chronic diseases

Finally, along with this recipe do try our other recipes using turmeric

• Turmeric milk
• Coconut milk Turmeric latte
• Turmeric root tumbuli
• Ginger turmeric tea
• Kashaya powder

Here is the step by step photos and detailed video of turmeric root pickle.

Recipe Video:

Kachi haldi ka achar | Turmeric pickle recipe | Turmeric benefits | Is turmeric root or stem

Turmeric root pickle is one of the healthy ayurvedic recipe. It is a very easy and tasty pickle variety made from raw turmeric root. Turmeric comes from a root that looks like ginger. Here lemon juice acts as a preservative and if the pickle is soaked in more oil then it can be consumed for more than 6 months. This pickle goes well with curd rice.

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Course: Side Dish

Cuisine: Indian

Keyword: ayurvedic

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 0

Calories: 724kcal

Ingredients

• 1/2 cup grated turmeric root
• 1/2 tsp salt
• 1/2 tsp red chilli powder
• 1/2 tsp dry ginger powder
• 1 tsp hing or asafoetida
• 1/2 tsp mustard
• 1/4 cup oil
• 1 tsp lemon juice

Instructions

• Firstly, In a mixing bowl add grated raw turmeric root, salt and red chilli powder
• Mix well all the ingredients and keep it aside
• Meanwhile heat a pan and add oil
• Now heat the oil for 2 to 3 mins and add mustard, hing and dry ginger powder
• Saute well until it splutters. Turn off the heat
• Add mustard tempering to raw turmeric root mixture
• Mix well properly
• Similarly add lemon juice
• Again mix well. Now the turmeric root pickle is ready.
• Store this pickle in an air tight glass jar.

Note:

• Keep this turmeric root pickle in refrigerator. Keep this for up to 1 month as long as not a drop of water gets into the pickle, such as using a wet spoon to get the pickle out of the jar. The water will cause fermentation and the pickle will spoil early.

Tried this recipe?Let us know how it was!!

Step by Step instructions with Photos:

1. Firstly, In a mixing bowl add grated raw turmeric root, salt and red chilli powder

   

2. Mix well all the ingredients and keep it aside

   

3. Meanwhile heat a pan and add oil

   

4. Heat the oil for 2 to 3 mins and add mustard, hing and dry ginger powder

   

5. Saute well until it splutters. Turn off the heat

   

6. Add mustard tempering to raw turmeric root mixture

   

7. Mix well properly

   

8. Similarly add lemon juice

   

9. Again mix well. Now the turmeric root pickle is ready.

   

10. Store this pickle in an air tight glass jar.

    Disclaimer: The main purpose of these Ayurvedic recipes is just to provide the information about the home remedies, traditional & ancient recipes. Before trying anything please identify your body type (Dosha) like Vata, Pitta, Kapha & then try which will suit for you. More importantly, if you have a medical condition or pregnant or nursing, please consult a professional Ayurvedic doctor before taking anything. This website is just for information & educational purpose. We are just preparing the ancient Ayurvedic preparation.