Recipe
1) Buy a mix of orange and white haldi root. Wash thoroughly. With a blunt knife scrap the black bits (if any). Avoid using a peeler, it takes a lot of the nutrients away. I let the skin be.
2) Chop it as you like. Place it in a mixing bowl. You need to work with this fast, it oxidises very quickly. I noticed a yellow tinge on my palms and fingers much later from handling haldi. I dont know how to avoid that, Im guessing rubbing a lil ghee or oil on the palms before chopping might help.
3) Add juice of 1 lime and some sendha salt. Mix well.
4) In a pan, heat some mustard oil until smoky.
5) Slit some green chillies and fry them in the oil.
5) Add mustard seeds, sauff seeds, couple methi seeds in the oil. This could burn in matter of seconds to take it off the flame quickly. And pour this tadka on to the bowl of haldi. Mix well
6) Add a pinch of red chilli powder.
7)Let it cool. Store in an air tight jar in the fridge.
This pickle will last a week or so in the fridge. And no need to put this out in the sun. This takes less than 15 mins. The quantity of lime juice and oil can be increased if you want more gravy. Indian food recipes are forgiving. We cook by instincts and our tastes. Hence, how much quantity of spices you would like to use, I leave it to you.
Happy Pickling!
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