While the world is scrambling for more and more recipes to use turmeric in their diet, for Indians, this spice has always been integral to our kitchens since ancient times. To be precise, there are reports of turmeric being harvested in the Harappan civilisation in 3000 BC, which makes it over a 5000 years old. Fascinating, right?
An Indian kitchen without turmeric is like one without salt, quite impossible to function. We are lucky to be partaking this extremely potent anti-oxidant spice right from our weaning foods days in our khichdi.
I do consciously make an effort to consume more of turmeric because of its immense healing and protective powers. Since many of these antioxidants (cucurmin, especially) are fat soluble, mixing a teaspoon of organic ground turmeric with some full fat milk or some coconut oil and gulping it down does wonders for our wellbeing. This is the whole principle behind adding turmeric to ghee or oil while cooking so that the active ingredient gets carried in the fat added to the dish, into the body, not to mention imparting a uniform golden hue to the whole dish. I do hope you follow this one rule while consuming turmeric, for best possible absorption.
The recipe I’m sharing today is a hearty rice dish redolent with the golden colour imparted by turmeric with chunks of cauliflower florets. I love adding a garnish of some instant fresh turmeric pickle, which is nothing but peeled and finely diced turmeric marinated in lemon juice and salt. This instant turmeric pickle is ready to consume in just 1-2 hours. Make this in small quantities and consume immediately, whenever you have the luxury of fresh turmeric.
Turmeric Rice with Cauliflower
Ingredients
- 1 cup rice (uncooked)
- 2 cups water
- 3/4 tsp turmeric ground
- 1 tsp salt
- 1 tsp ghee (for vegan option, use coconut oil)
- 3 - 4 cloves
- 1 tbsp ghee oil or (for vegan option, use coconut oil)
- 1 onion medium
- 1 green bell pepper medium
- 1 cup cauliflower florets (blanched)
- 2 tsps curry powder (I use ASA brand Madras Curry Powder*)
- 1/4 cup coriander leaves chopped
Instructions
- Wash the rice well and drain. In a rice cooker / pressure cooker or stove top, cook the rice with 2 cups water, turmeric, salt, 1 tsp ghee and cloves, until the rice grains are fluffy and cooked, but not mushy. Remove this to a large platter and spread out to cool.
- Chop the onion and bell pepper to a small-medium dice ~ 1 cm.
- Heat the oil / ghee in a heavy bottomed pan.
- Add the onion and bell pepper and stir on high heat for 1-2 minutes. Add the blanched cauliflower florets, 1/2 tsp salt, toss well, reduce heat to minimum. Cook covered for 6-8 minutes until bell pepper and onions are soft.
- Add the curry powder to this and stir to coat the vegetables.
- Add the cooked turmeric rice to this, and toss gently to combine all ingredients. Garnish with fresh coriander leaves. You can also garnish with some finely diced fresh turmeric soaked in lemon juice.
Notes
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