Ingredients:
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.

HALDI CHAWAL

Ingredients
1 cup long grain (Basmati rice)
2 tbsp oil/ ghee; 1 tsp cumin seeds
1/4th tsp ajwain; 6 cloves
1-inch piece of cinnamon stick
12/3 cup water or as desired; 1/2 tsp salt
1/4th tsp coarsely ground black pepper
1/2 tsp turmeric powder
3 tbsp chopped coriander leaves

Procedure:
Clean, wash, soak (for 10 minutes) and drain rice. Heat the oil or ghee. Add cumin seeds, ajwain seeds, cloves and cinnamon. Fry until cumin seeds turn brown. Pour the rice and stir fry for 2 minutes. Add water, salt, pepper, turmeric and coriander. Increase the heat and bring the water to boil. Immediately reduce the heat to low. Cover it with a lid and gently simmer for 20-25 minutes or until rice is tender and water is fully absorbed. Turn the heat off and let the rice sit, covered, for 5 minutes. Serve hot.