[Latin Name] Curcuma longa L.

[Plant Source] Root From India

[Specification] Curcuminoids 95% HPLC

[Appearance] Yellow powder

Plant Part Used: Root

[Particle size]80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Curcuma Longa?]

Turmeric is an herbaceous plant known scientifically as Curcuma longa. It belongs to the Zingiberaceae family, which includes ginger. Tumeric has rhizomes rather than true roots, which are the primary source of commercial value for this plant. Tumeric originates from southwest India, where it has been a stable of Siddha medicine for thousands of years. It is also a common spice in Indian cuisine and is often used as flavoring for Asian mustards.

Learn how to say words in English correctly with Emma Saying free pronunciation tutorials. Over 140,000 words were already uploaded… Check them out!

Visit my homepage:

https://www.emmasaying.com

Care to show your support? Give me some love on Patreon here:

https://www.patreon.com/EmmaSaying

~~~~~~~~~~~~~~~~~~~~~~~~~~ ~

Emma’s English Pronunciation Course – Get a 50% Off Coupon for FREE!

https://emmasaying.com/english-pronunc…

* Limited Quantity – Better Hurry Up

~~~~~~~~~~~~~~~~~~~~~~~~~~

Sorakkai Kootu / White Pumpkin Kootu is one of the best side dish for Chapathi, Poori, Parotta and Roti etc. Sorakkai Kootu is very easy to prepare and will not take much time to prepare.

Ingredients for Sorakkai Kootu / White Pumpkin Kootu

White Pumpkin / Bottle Gourd – 400gm
Onion – 2No. Medium size
Ginger – Small piece
Garlic cloves – 10 No.
Toor Dal – 50 gm
Channa Dal – 50 gm
Tamarind – Little
Red Chilli powder – 1 tbspn
Turmeric Powder – 1 tspn
Salt to taste

For Seasoning

Oil – 1 tbspn
Mustard – 1 tspn
Asafoetida powder – 1tspn
Curry leaves – little

Preparation

Soak the Toor dal and Channa dal and keep the pressure cooker in stove and add the soaked toor dal and channa dal followed by White pumpkin, chopped ginger, garlic, onion, Red Chilli Powder, Turmeric Powder and salt to taste. The water level should be above all the ingredients and all ingredients to be immersed in water.

Lid the pressure cooker and cook for 4 whistles and leave for approximately for 10 minutes. Keep the frying pan and add oil and let oil get heated up then add Mustard and after mustard fritters add curry leaves followed by asafetida powder and add the tamarind juice and let the tamarind juice get boiled and add the cooked mixture from the pressure cooker and let the mixture get boiled and switch off the flame.

The delicious Sorakkai Kootu / White Pumpkin Kootu is ready to serve

Youtube channel : https://www.youtube.com/vegierecipesblogspot
Website : https://vegierecipes.blogspot.com/
Facebook page: https://www.facebook.com/Vegierecipes/
Twitter: https://twitter.com/vegierecipes3