Delighted to write this post after a long pause inspired by the new look of CAK ! Thanks to the efforts of my dear sons , the blog has come out with an attractive makeover . 

Turmeric is considered auspicious and is used in all festive rituals in India . No Indian kitchen is complete without Turmeric in the spice box . CAK is making a fresh start on this happy Ugadi festival with a Fresh Turmeric recipe. 

 I was dumb struck when I received a bagful of freshly harvested Turmeric / Pasum Manjal grown in my brother’s home garden . What would I do with the enormous quantity of the auspicious rhizomes ? More of them were left on hand even after making Fresh Turmeric Chutney , Fresh Turmeric Gojju.  and many more dishes posted earlier in this blog .

 I came across a Rajastani Turmeric Curry recipe while browsing and decided to experiment using my own spice powders . Fresh Turmeric And Curd Curry did turn out delicious! 




Fresh Turmeric ( grated ) – 2 cups 

Cooking oil – 4 tbsps

Cumin seeds – 1/2 tsp

Mustard seeds – 1/4 tsp

Onion paste – 1 cup 

Ginger paste – 1 tbsp

Tomatoes ( pureed ) – 2 cups

Thick Curd – 2 cups

Sambar Powder – 1 1/2 tsps

Salt – 1 1/2 tsps


1 . Peel and grate turmeric and keep aside .


2. Make onion paste , ginger paste and tomato puree separately and keep aside . 

3. Heat 2 tbsps of oil and saute the turmeric gratings till it emanates a pleasant aroma and remove on to a plate.


4. Add the remaining oil in the same kadai and splutter mustards seeds and cumin seeds.

5. Add onion paste followed by ginger paste and fry till fragrant.


6. Add tomato puree and cook till the raw smell goes.

7. Blend in curd, Sambar powder and salt , and cook till the oil separates.  


8. Add fried Turmeric gratings and stir well and cook for another two or three minutes.


 Enjoy the Fresh Turmeric And Curd Curry with Rotis and Dosas . 


Tastes delicious when mixed with plain rice and a dash of ghee !                                                                                      

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