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Turmeric Pickle

Ingredients for Dry Masala:


  • 2 tbsp of  saunf
  • 1 tbsp  jeera
  • 1 tbsp of crushed yellow mustard seeds
  • ½ tbsp methi seeds

Ingredients for Tempering:

  • 250 gm of fresh peeled turmeric, cut into thin slices
  • 1 cup of Puvi Cold Pressed Mustard Oil
  • 1 tbsp of Heeng (asafoetida)
  • 1 tbsp of Jeera 
  • 1 tbsp of Saunf
  • 1 tbsp of Kashmiri chili powder
  • 1 tbsp of Dry ginger powder
  • ½ cup of Lemon juice
  • Salt per taste

 Preparation for making Dry Masala of Turmeric Pickle Recipe:

  • Put a pan on the heat. Once highly heated, put dry masala ingredients one by one. 
  • Dry roast the spices and stir them till a deep aroma starts coming out. 
  • Take out the spice mixture from the pan, and grind it in a grinder.
  • The dry masala is ready.

 Preparation for Tempering Haldi Ka Achar:

  • Heat a Kadhai and pour 1 cup of Puvi Cold pressed Mustard oil in it and heat it appropriately. Now add heeng, jeera and saunf.
  • Now put your fresh thin stick-shaped chopped turmeric in the kadhai. 
  • Put the dry masala in it and add kashmiri red chili powder, ginger powder and salt to taste.
  • Mix all the ingredients and simmer and saute it
  • Once the turmeric is nicely mixed with the spices, saute it on high flame for 2 mins.
  • Now turn off the heat and add  lemon juice in it and mix well.
  • Put the pickle in a glass jar and place it in sunlight for 1 day.
  • Your Turmeric pickle is ready. Make sure to store it in a cold and dry place. 

Few more Recipes To Try!

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