Fresh Turmeric thokku – How to prepare South Indian style turmeric chutney
Fresh turmeric thokku or chutney is healthy and delicious chutney recipe. Fresh turmeric rhizome is slightly bitter to taste, strong aroma and nutty flavour. These are rich in anti-oxidants and anti-inflammatory properties.
Fresh turmeric and mango ginger are available during winters and they can be grown easily at home. Usually turmeric is used in dry and powder form in Indian cooking.
Mild use of these healthy ingredients when in season in daily cooking helps in over all general health. Every year, during the fresh turmeric season, I prepare many dishes like gravy, chutney, tambuli. I have learnt this recipe from my friend mother and must admit it is very tasty. This is glutenfree and vegan recipe.
Few important steps to be followed in fresh turmeric thokku recipe
Nicely wash the rhizome and peel the skin to remove any excess dirt. Slice them thin to ensure proper frying in oil.
Frying fresh turmeric slices in oil is an important step to remove the raw smell, bitterness to some extent. This also helps in maximum absorption of active ingredients of turmeric by our body.
The next important step to be followed is adding black pepper, many research have shown that black pepper ensures active absorption of turmeric by our body.
Adjust green chilli, black pepper, salt as per taste.
Lemon juice and green chilli can be added in combination. The other option is tamarind and red chillies. Adjust these as per taste.
Oil and lemon juice acts as preservative in long shelf life of thokku.
Steps to prepare fresh turmeric thokku
Heat a pan, add oil, deskinned and sliced fresh turmeric rhizome. Fry these on medium to low heat for 5 to 8 minutes. Root becomes soft on frying.
Now add mango ginger pieces, ginger pieces and fry for a minute. This makes them soft and ensures even grinding.
Add garlic pods, adjust black pepper pods and green chillies as per taste. Mix the mixture well.
Cool this above mixture, add lemon juices and salt as per taste.
Using a high speed blend, grind into fine paste. For garlic seasoning, heat oil, add finely chopped garlic and fry on medium heat to ensure they are not burnt. Fry until they are lightly golden.
Switch off and pour this on ground thokku. Mix and store in clean, dry airtight glass jars. Serve the thokku with hot rice, curd rice.
Fresh turmeric thokku can be refrigerated and used for 20 to 25 days.
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turmeric thokku recipe video
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Fresh turmeric thokku
- Fresh turmeric rhizome (deskinned) - 250 gm
- Mango ginger or Mavina shunti (deskinned) - 25 gm
- Ginger (deskinned) - 5 gm
- Garlic pods - 2 nos
- Green chillies - 3 nos
- Black pepper - ½ tbsp
- Refined oil - 3-4 tbsp
- Finely chopped garlic pods - 1 tbsp
- Salt as per taste
- Lemon juice - 1 ½ tbsp
- Heat 2 tbsp of oil in a pan. Add fresh turmeric rhizomes, fry on medium heat for 5 to 8 minutes or until they become soft.
- Now add mango ginger pieces, ginger pieces, fry well.
- Add garlic pods, black pepper, green chillies and mix well.
- Cool the above mixture and add lemon juice, salt as per taste. Grind this into fine paste.
- For seasoning, heat oil in a small pan, add finely chopped garlic pods, fry on low heat until they slightly become crisp and golden.
- Add this seasoning to the thokku. Serve this with rice, dosa, idly.
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