Manjal/ Haldi/ Turmeric has been used in our Indian cooking for centuries. Turmeric is has many anti bacterial and healing properties. Though we use the turmeric in the powder form in everyday cooking, you can even use turmeric when they are available fresh in the market. I have earlier shared the Fresh Turmeric Relish Recipe . Today I am sharing a tasty Rice Recipe that is so popular at home. I have also added gooseberry in the recipe, which increases the taste and the nutrients .
Before you start working with turmeric, do apply oil on your hands or wear gloves to avoid staining .
Turmeric Rice / Manjal Sadam :
Preparation time : 15 minutes
Cooking time : 20 minutes
Serves : 1-2
1 cup = 250 ml cup
For tempering :
1 tablespoon sesame oil
1 teaspoon mustard seeds
1/2 teaspoon urad dal/ split and husked black gram
1/2 teaspoon bengal gram/ channa dal
1 sprig curry leaves
2 teaspoons roasted peanuts
Other ingredients :
2 teaspoons fresh turmeric ( grated)
2 teaspoons nellikai/amla/gooseberry
1 teaspoon red chilli powder ( adjust spice quantity according to taste)
1/4 teaspoon methi seeds powder/ fenugreek seeds powder
1/2 teaspoon jaggery ( powdered, adjust)
2 cups cooked rice ( I used sona masoori)
salt to taste
1. Heat oil in a kadai and temper with ingredients given for tempering.
2. Then add the grated turmeric, gooseberry, red chilli powder, methi powder, salt and cook over low flame till there is no raw smell and the oil separates on the sides of the pan.
3. Add jaggery, mix and then add the cooked rice.
4. Mix well and switch off.
Delicious and healthy Manjal Sadam is ready to be served . I served it along with boondi raita.
Happy Cooking !