8 dishes from across India that can be made with Kachi Haldi and stored

Kalchi Haldi or fresh turmeric, is a winter staple that is enjoyed in Indian kitchens in many forms. Known for its bright orange-yellow flesh and earthy, slightly peppery flavour, it is rich in anti-inflammatory, antioxidant, and immunity-boosting properties. It is more pungent and aromatic, and is commonly used in pickles, chutneys, kanji, sabzis, and herbal infusions during the colder months across India. Here are a few common dishes from across India that are made with Kachi haldi and stored.

As per experts, curcumin in turmeric reduces inflammation and improves insulin action. According to a study titled Curcumin and Diabetes: A Systematic Review, curcumin could favorably affect most of the leading aspects of diabetes, including insulin resistance, hyperglycemia, hyperlipidemia, and islet apoptosis and necrosis. In addition, curcumin could prevent the deleterious complications of diabetes. And according to Sadhguru, "Consumption of turmeric on an empty stomach is a very effective cleanser. This may not be effective after you get cancer, but otherwise, swallowing a marble-sized turmeric ball and neem ball first thing in the morning acts as a great cleanser and takes away the cancerous cells in your body."

It is a popular winter treat, where sliced fresh turmeric is mixed with hot mustard oil, along with mustard powder, green chilli, salt, garlic, and ginger to make an instant achar. It pairs beautifully with parathas and dal-chawal and has a shelf life of 2-4 months.

Enjoyed in UP and Rajasthan, this dish uses fresh turmeric along with besan, ginger, and spices to make a semi-dry sabzi that pairs well with both roti and rice.

It is native to Tamil Nadu and refers to a thick and spicy chutney made with fresh turmeric, tamarind, red chillies, and sesame oil. It goes well with dosa, idli, uttapam and even curd rice.

This one is enjoyed in Himachal Pradesh and Uttarakhand, where fresh haldi is stone-ground with mustard seeds, lemon, and salt to create a sharp chutney that goes well with roti and rice.

This drink is native to North India, where fresh turmeric is added to filtered water along with carrot and mustard seeds powder to make a tangy, probiotic-rich, and ideal for gut health and is a winter must-have. (Image: Instagram/

In Gujarat, fresh turmeric is added to thepla dough which uses ingredients like methi leaves, salt, pepper, and cumin as key spices. Cooked theplas store well and can last upto 4-5 days during winter months.

It is a tangy, healthy, and often sweet or savory preserve made with fresh turmeric, lemon, sugar, and spices. It is mostly consumed in small quantities as a digestive aid.

This is an Ayurvedic tradition, where fresh turmeric is gently infused in desi ghee and strained. This ghee is then used in cooking other dishes or is applied on roti for added nutrition.

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