In our homes, the aroma of freshly
ground spices is enough to awaken memories of family kitchens and festive
feasts. Recently, I made a small but meaningful change in the way I prepare my dry
sambar and rasam powders — I began using dried turmeric fingers instead of the
usual turmeric powder.
It started as an experiment, but
it quickly turned into a rediscovery of tradition. Dried turmeric fingers, or virali
manjal, have always been a part of our culture. They are often included in thamboolam
— the festive offering given to guests — along with fruits, flowers, and betel
leaves. I’ve always admired how this humble root symbolises good health and
auspiciousness, yet it rarely finds its way into everyday cooking in its original
form.
When I decided to grind it along
with the other spices for my sambar and rasam powders, the difference was
remarkable. The freshness of the turmeric root came alive, infusing the powders
with a deep, earthy aroma and a vibrant golden hue. It subtly enhanced the thickness
and texture of the blends, giving the final dishes a richer, more rounded
flavour.
What began as a simple switch has
now become a staple in my kitchen. Using dried turmeric fingers instead of
powder not only brings out the natural purity of the spice but also reconnects
me to the cultural essence of our food traditions. Every time I prepare these
powders, I’m reminded of the golden days when ingredients were used in their
most authentic form — unprocessed, fragrant, and full of life.
No comments:
Post a Comment