Turmeric Yogurt Soup Recipe – Turmeric The Indian Saffron
Turmeric – The Indian Saffron
Turmeric comes from the orange-fleshed root of a plant native to Indonesia and southern India. Its volatile oils and curcumin, the yellow/orange pigment, have been proved to offer protection against inflammatory diseases comparable to modern drugs. Curcumin is thought to be the main health promotion compound in this, and studies have shown that it is also a powerful antioxidant. It can help prevent colon cancer and inhibit the growth of certain types of cancer cells, such as breast and prostate cancers. The compound is also able to lower bad cholesterol.
Servings: 4-6 People
- 55 g gram flour
- 1 tsp ground turmeric
- 1/4 tsp chilli powder
- 1/2 tsp salt
- 400 ml yogurt
- 2 tbsp oil
- 750 ml water
- 1/2 tbsp oil
- 3/4 tsp cumin seeds
- 1/2 tsp black mustard seeds
- 1/2 tsp fenugreek seeds
- 4-6 red chillies
- Mix the gram flour, turmeric, chilli powder and salt together in a bowl. Beat the yogurt, until no lumps are remained.
- Heat the oil on a medium heat on a saucepan. Mix in the yogurt mixture and then add water, whisk continuously. Bring to boil, nthen reduce the heat and whisker it frequently for another 8 mins, or until the soup thickens and doesn’t have a raw taste.
- Heat the oil for the garnish in a small frying pan. Add the cumin seed, mustard and fenugreek seeds and stir around until the seeds starts to crackle. Add the chillies, remove the pan from the heat, and stir for about 30 secs.
- Pour the soup in a bowl and garanish with red chilli and spices. Serve.
Storage & Where to buy ?
Store ground turmeric in air tight containers. You can get fresh turmeric powder at www.natureloc.com
Did You Know ?
It was traditionally called Indian Saffron because of its deep yellow color, and has been used throughout history as a textile dye as well as spice. For this reason it is hard to remove it’s stains from clothing.