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.