TURMERIC LEAF BUTTERMILK


Very few of us know about the benefits of the

turmeric leaf .The word turmeric gives us the

thought of the powder or the dried turmeric,

and the leaf is never in the frame.

If you are fortunate to have a turmeric plant,

you will start nurturing it more after you are

enlightened with the health benefits.

As you know,I love looking into health related

articles or videos because it’s my passion to

cook healthy food, and know what I’m putting

up to serve .Thankfully, I have many turmeric

plants with glowing leaves.If you have recipes

with wrappings of banana leaf and you are not

able to get it ,you could use the turmeric leaf

instead .The paste of the turmeric leaf is also

considered the best to a glowing skin.

A brief point on the health benefits:

•It’s helps in digestion .

•Relieves bloating and reduces gas problems

•The Curcumin present in it increases the bile

production causing free digestion.

•Good for osteoarthritic,and rheumatoid

arthritic patients as it is believed to alleviate

pain.

•Properties of antioxidants,antibacterial,anti

inflammatory .

I made this with rice water ( 2nd +3rd water

after washing the rice ).

This water that we always opt to throw has

many nutrients. I learnt this from one of my

friends, who used to make rasam and gravies

with it .

Another tip I would like to include here is

that pure collected rain water is the best to

make rasam. ( idea from the same friend )

So let’s get into today’s health drink .

I am tempering this drink as I’m adding rice

water.

You can make this without tempering if you

are using drinking water.

INGREDIENTS (serves 4-5)

1/2 cup thick curd

2 cups rice water / water

1/2 of a turmeric leaf cut fine

1 small green chilli cut( optional)

Few red onions chopped fine ( optional)

Salt to taste.

For tempering

1 tsp coconut oil

A pinch of asafoetida

1/4 tsp cumin seeds / kalonji seeds

METHOD

Temper the rice water with the ingredients

listed for tempering.

Add the turmeric leaf and switch off the flame

once it is hot .

Whisk the curd with salt,add green chillies and

mix into the tempered water after it has cooled

down .

Check for salt and serve .

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