Ingredients
Three tablespoon of oil
A cup of fresh turmeric roots
One teaspoon of black mustard seeds
A pinch of hing
Two pinches of salt
One teaspoon of pickle masala powder
Method
In order to prepare Ayurvedic turmeric pickle firstly wash and thoroughly dry the turmeric roots. Peel and finely chop it in round shape. Heat oil, mustard seeds and hing in a pan and stir gently until the seeds pop. Cool and pour over the chopped turmeric. Add the pickle masala powder and salt and stir well. Pour in a bottle and store in a refrigerator. It can be stored up to a month by avoiding water in the pickle as it spoils the preparation.
Ayurvedic Turmeric pickle should be served one or two teaspoons with meals. People with Pitta prakriti, should use less hing and mustard seeds.
(Last Updated on : 4/12/2010)
