Fresh Turmeric Pickle

250 gm of fresh turmeric in equal proportions of the yellow and white roots (the white variety is called amba-haldi and has the flavouring of raw mango). 6 lemons Salt to taste

For Tempering 2 tsps oil 1 tbsp brown mustard seeds 1 tbsp cumin seeds 1 tbsp black gram dal (washed urad dal); picked over and rinsed 1 tbsp Bengal gram dal (yellow split peas, chana dal); picked over and rinsed 1 red chilli (halved) 1/2 tbsp asafoetida powder, A few curry leaves Salt to taste Procedure: Clean, wash and brush the fresh turmeric. Peel away the outer skin and let it dry completely. Grate the turmeric or cut into thin slices if you prefer. Add juice of lemons and salt to taste. Put it away in a jar and refrigerate. It can stay for weeks. The pickle can be consumed with all kinds of food, rice and dal, vegetables and chappatis.

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