Mamta's Kitchen

Turmeric Root Salad

Hari Huldi Ka Lachcha Salad

Mamta Gupta

I made this dish in a truly inventive style, by trial and error. I had some fresh turmeric roots and wanted to make something with it that was edible raw. So I set about adding things to it one at a time, until I got the desired taste. It is based on a mildly south Indian style. Makes one small bowl.

If you have any recipe using fresh turmeric roots as the main ingredient, and you would like to share it with mamtaskitchen readers, please send them to me on the contact link above, with the photos.

Turmeric, Curcuma longa L, is used in many, many Ayurvedic and homeopathic medicines.


  • 100 gm. fresh turmeric root

  • 1 green chilli, adjust to taste

  • 1 tbsp. white sesame seed (til)

  • Salt to taste

  • 1 tsp. sugar

  • 1 tbsp. golden raisins (you can use black ones too)

  • 1 good squeeze (about 2 tsp.) of lime or lemon juice

  • 1 tsp. balsamic or other good vinegar

  • Tempering ingredients

  • 2 tsp. cooking oil (I use rape seed oil)

  • 1 flat tsp. Black mustard seeds

  • 8-10 curry leaves, removed from the stalk

  • A tarka ladle (I use a cast iron one, it gives better flavour to tarkas)


  1. Peel and grate turmeric root. You can also make fine juliennes. Place in a bowl

  2. Dry roast sesame seeds in a pan, until lightly brown and shiny. Allow to cool.

  3. Chop green chilli finely (I don not remove the seeds, most Indians generally do not) and add to grated turmeric.

  4. Place grated turmeric and chopped green chillies in a bowl, add all other ingredients except tempering ingredients. Mix, taste and adjust seasoning.

  5. Tempering:

  6. Heat oil in a ladle.

  7. Add mustard seeds. When they begin to crackle, add curry leaves. They splutter a lot, so be watchful. Once nicely crackling, pour over the sald and cover. This allows tempering flavours to absorb.

  8. Serve cold with any type of Indian or non-Indian food. It is eaten in small amounts, about a tablespoonful on one plate of food.

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