Last weekend, I was in Guwahati preparing for my ride to Tawang in Arunachal Pradesh. We were scheduled to leave for Kaziranga early the next day on our way to Bomdila and further up to Tawang. It was a rainy Sunday, so we decided to visit a nearby bar for a couple of drinks. The place, called Slice of Lime, was about a ten-minute walk from the hotel where we were staying.
A few fellow bikers and I went there and ordered some refreshingly chilled beers along with some starters. However, one dish really caught my attention: a complimentary plate of Peanut Masala that the bar serves to all its patrons. There was something unique and refreshing about it. After carefully munching on a few morsels, I realized that the peanut masala was mixed with fresh turmeric slices, chili, and chaat masala.
Peanut Masala served with a helping of fresh sliced turmeric at Slice of Lime
Chicken Drumsticks – 450 gms
Fresh Turmeric / Haldi pod – 1 pod ( about 2 inches long )
Onions – 100 gms
Spinach – 250 gms
Fenugreek – 100 gms
Green Chillies – 20 gms
Cinnamon, Star anise, Peppercorns, Black cardamon – 10 gms all together ( roasted and ground )
Ginger-garlic paste – 1 tbsp
Chicken Masala – 2 tbsp
Coriander Powder – 1 tbsp
Kasuri Methi – 10 gm
Red Chilli powder – 1 tsp
Groundnut Oil – 50 ml
Salt – to taste
So, do try my recipe soon, and I promise you’ll be hooked. Happy cooking!
This inspired my creative streak. I plan to come up with a refreshing recipe using fresh turmeric pods. Back home, after an exciting eight-day bike ride spanning 2,500 kilometers, I was exhausted yet energized to cook Tangdi Hara Masala with a generous helping of fresh turmeric pods. The spinach and fenugreek-infused curry masks the strong taste of fresh turmeric while retaining its aroma and freshness.
Ingredients:
Method:
1 ) Clean the drumsticks and pat dry.
2 ) Boil the spinach and fenugreek for five minutes. Let it cool. Blend it to a paste and set aside.
3 ) Grind the onions, green chillies and set aside.
4 ) Grind the turmeric pod in a pestle and set aside.
5 ) Heat oil and fry the leg pieces till they turn golden brown. Remove and set aside.
6 ) In the same pan, add the onion and chilli paste and fry till the oil oozes out.
7 ) Add the roasted masala & ginger-garlic paste and fry further for two minutes. Add red chilli powder, coriander powder, chicken masala and fry for a minute.
8 ) Add the spinach and fenugreek along with fresh turmeric and mix well. Drop the drumsticks and add two cups of hot water. Top it up with Kasuri Methi. Cover with a lid and let it cook on a slow flame for 20 – 25 minutes. Once done, check for consistency and whether the drumsticks are cooked. Remove from flame and garnish with fresh coriander.
