Fresh turmeric roots (pachai manjal kizhangu) are plentifully available here in the market during Pongal, a harvest festival of Tamilnadu, in the month of January. In this season I like to replace turmeric powder with fresh turmeric in recipes such as ven pongal, any stir-fried vegetables, curries, etc. I find them tasting slightly peppery & bitter but have a pleasant aroma. Although turmeric has been widely used as dry powder in Indian culinary, traditionally fresh roots were also included in our food for medicinal purposes.
Health benefits of turmeric root: Turmeric roots are wonder herbs with medicinal properties of anti-cancerous, anti-arthritic, anti-inflammatory & anti-microbial. It also prevents or delays the onset of Alzheimer’s disease. Since it has anti-flatulent properties I have used along with raw banana that causes flatulence in this recipe.
Cooking Time: 15 min
Serves : 2
- Raw banana (vazhakkai) – 1 No.
- Fresh Turmeric root (grated) – 1 tsp
- Ginger (shredded) – 1/2 tsp
- Oil – 1 tbsp
- Cumin seeds – 1/2 tsp
- Curry leaves – 1 sprig
- Red chilli powder – 1/2 tsp
- Salt – 1/2 tsp
- Coconut gratings – 1 tbsp
- Peel & chop raw banana into cubes.
- Heat a pan with oil, add cumin seeds & curry leaves.
- Add shredded fresh turmeric & ginger and saute for a min.
- Add red chilli powder & fry for 5 sec.
- Add banana cubes & salt and stir fry for a min.
- Sprinkle some water & close pan with a lid till banana becomes soft.
- Garnish with coconut gratings & serve with hot rice.
Tips: Since turmeric root tastes slightly bitter, sprinkle coconut gratings generously or add lemon juice (1 tsp) before serving.