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10 Turmeric Recipes from Breakfast to Dinner

Mallika is a content writer and a foodie who loves her native Indian cuisine. She enjoys exploring the cuisine and sharing it with others.

Turmeric powder

Turmeric powder

One of the significant and native spices of Indian cuisine, turmeric has a special place in Hindu customs and traditions. It is a natural food colouring agent which imparts a yellow colour to the dishes. It is used in Ayurveda( the ancient Indian medical science), home remedies for burns and cuts and herbal beauty tips.

In this article, let's see the recipes which involve turmeric as a key ingredient. These recipes are simple, easy to cook and take less time to prepare. The order of the recipes starts from morning to night i.e from breakfast to dinner.


Breakfast Menu

Let's start the day with a breakfast of:

  1. Turmeric black coffee
  2. Turmeric eggs
  3. Turmeric vermicelli

1. Turmeric black coffee

To every Indian, a day starts with milk, coffee or tea.

Ingredients:

  • 1 cup hot water
  • 1 teaspoon instant coffee powder
  • A pinch of turmeric powder
  • A pinch of cinnamon powder
  • 1/4th teaspoon sugar (optional)

Instructions:

  1. Take a milk boiling vessel and heat it on a low flame. Pour all the ingredients and mix. Boil for two minutes and switch off the stove. Transfer it to a cup or tumbler and start your day.
  2. In place of hot water and coffee powder, you can use the coffee decoction as well.

2. Turmeric eggs

Eggs are a good source of protein and easy breakfast. Three varieties of egg recipes can be made using turmeric.

a. Egg stir fry

Ingredients:

  • 2 boiled eggs
  • 1 teaspoon of oil or butter
  • 1/4 teaspoon of turmeric powder
  • A pinch of black pepper powder
  • 1/4 teaspoon of salt

Instructions:

  1. Cut the boiled eggs into vertical strips and keep them aside.
  2. Take a pan and switch on the stove on low flame. Pour oil or butter and let it heat. Add turmeric, black pepper powder and salt and mix.
  3. Add the boiled eggs and mix well till the spices coat with the eggs. Roast them for a minute and switch off the stove. Do not burn the spices or eggs.
  4. You can add these roasted eggs to a salad, toast or consumed directly.

b.Turmeric scrambled eggs

The Scrambled eggs is a simple and world-famous recipe that has many variations in different cuisines.

Ingredients:

  • 2 eggs
  • 2 pinches of turmeric powder, divided
  • A pinch of black pepper powder
  • 1/4 teaspoon of salt
  • 2 tablespoons of melted butter, divided
  • 1 tablespoon freshly chopped coriander

Instructions:

  1. Beat the eggs in a mixing bowl and add a pinch of turmeric, black pepper and salt and whisk until they mix well.
  2. Add the remaining pinch of turmeric to the melted butter.
  3. Take a pan and heat it on a low flame. Add a tablespoon of butter and let it heat. Swirl the pan around so that the butter would coat the bottom and sides of the pan well.
  4. Pour the egg mixture and stir firmly with a spatula ensuring the egg does not stick to the base or corners of the pan.
  5. Increase the heat to medium and stir until ¾ of the mixture has solidified and the remainder is still runny.
  6. Remove the pan from the heat and add the remaining butter and continue stirring so that the remaining egg mixture solidifies.
  7. Once the egg mixture completely solidifies, transfer it to a serving plate and garnish it with freshly chopped coriander.

c. Turmeric frittata

A frittata is an Italian omlette.

Ingredients:

  • 2 eggs
  • 1 tablespoon of chopped onion
  • 1 tablespoon of grated paneer or any cheese
  • 1/2 tablespoon of chopped green chilli
  • 1/2 tablespoon of chopped tomato
  • 1/4 teaspoon of turmeric powder
  • 1/4 teaspoon of black pepper powder
  • 1/4 teaspoon of salt
  • 1 tablespoon of butter or oil
  • 1 tablespoon of chopped coriander or parsley

Instructions:

  1. Beat the eggs in a mixing bowl and all the ingredients except butter or oil. Whisk the mixture well without any lumps.
  2. Take a pan and heat on low flame. Pour butter or oil and heat. Pour the egg mixture and spread it with a spatula.
  3. Flip the omlette to the other side when one side is cooked. Cook it on the other side but do not roast it. The omlette should be very lightly roasted. Serve the turmeric frittata with buttered toast and enjoy.


3. Turmeric Vermicelli

Vermicelli or semiya is an Indian breakfast also known as Vermicelli upma or Semiya upma. Vermicelli comes in two forms, one roasted and the other non-roasted or raw. Raw vermicelli is used for upma and roasted vermicelli is used for kheer or payasam.

Ingredients:

  • 2 tablespoons oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon split and skinned black gram
  • 2 tablespoon chopped onion
  • 1 tablespoon chopped green chilli
  • 1 tablespoon curry leaves
  • 2 teaspoon grated garlic (optional)
  • 1 tablespoon chopped tomato
  • 1 teaspoon turmeric powder
  • 2 1/2 cups water
  • Salt as per taste
  • 1 cup raw vermicelli
  • 1 tablespoon freshly chopped coriander

Instructions:

  1. Place a kadai or an Indian wok on a low flame and add oil. Add the tempering spices-mustard seeds, cumin and split black gram and saute for 10 seconds. Add onion, green chilli, curry leaves and garlic and saute for 2 minutes till the onions turn a light brown colour. Add tomato, turmeric powder and saute for another minute.
  2. Add water and season with salt and mix. Turn the heat to medium to high and let the water boil. Add the vermicelli and stir well till the vermicelli dissolves into the water.
  3. Let the vermicelli boil with water for 5 minutes. When the vermicelli absorbs water and becomes closer and thick, lower the heat and let the vermicelli simmer for 5 to 10 minutes. Check the seasoning and switch off the stove. After 5 minutes, serve. The consistency of the dish can be soupy or like upma upon one's preference.


Lunch Menu

4. Turmeric and Saffron Pulao

Turmeric and Saffron pulao is a simple and easy dish that does not have any masalas.

Ingredients

  • 1 cup basmati rice
  • 2 cups of water
  • 1/4 teaspoon saffron strands
  • 2 tablespoons milk
  • 2 tablespoons ghee, divided
  • 1 tablespoon cashew nuts
  • 1 tablespoon raisins
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 3 sprigs of fresh coriander
  • 1 sprig mint or pudina leaves
  • Salt as per taste

Instructions

  1. Wash basmati rice with water two times and drain the water. Add 2 cups of water and soak for 10 to 15 minutes. Transfer the rice and water into a pressure cooker.
  2. Soak the saffron in the milk and keep it aside.
  3. For tempering, take a frying pan and pour 1 tablespoon of ghee and heat on low flame. Roast the cashews and raisins till golden brown and transfer them to another plate. Keep it aside.
  4. Pour another tablespoon of ghee into the pan and add cumin seeds. Let them splutter. Add turmeric powder, coriander powder, roasted cashews, raisins, coriander and mint leaves and saute for a minute.
  5. Add saffron soaked milk and tempering to the rice and add salt as per taste. Close the pressure cooker with the lid. Keep the cooker on medium flame until 3 to 4 whistles(depending on the cooker) and switch off the stove. Let it simmer for 5 minutes and serve.

5. Mixed vegetable stir fry

It is an easy and simple dish that can be prepared with fewer ingredients. Let's see the recipe.

Ingredients

  • 2 tablespoons oil (sunflower oil or any vegetable oil)
  • 1 teaspoon black mustard seeds
  • 1 medium-sized onion, chopped
  • 2 to 3 pods of garlic, grated
  • 1-inch ginger, grated
  • 5 to 6 green chillies, chopped
  • 1/2 cup boiled potato cubes
  • 1/2 cup boiled shredded cabbage
  • 1/2 cup boiled cauliflower small florets
  • 1 small tomato, chopped
  • 1 teaspoon turmeric powder
  • 2 tablespoons of fresh or dry coconut powder
  • 1 teaspoon roasted cumin powder
  • 2 teaspoons coriander powder
  • Salt as per taste
  • 2 sprigs of fresh coriander

Instructions

  1. Take a sauteeing pan and pour oil. Let the oil heat and add mustard seeds and let them splutter.
  2. Add onions, garlic and ginger and saute for 2 minutes till they become translucent.
  3. Add green chillies, saute till they become tender. Now add the boiled vegetables and add turmeric and 1/2 teaspoon of salt and mix well. Add tomatoes and toss the ingredients on medium to high heat for 2 minutes and lower the flame.
  4. Sprinkle the coconut powder, cumin, coriander powder and salt and mix well. Fry for 5 minutes and garnish with fresh coriander. switch off the stove and enjoy with turmeric and saffron pulao.

6. Turmeric lemon chicken fry

It is a simple and quick chicken dish.

Ingredients

  • 250 grams of chicken breast or boneless chicken, cut into small cubes
  • Water as needed
  • 1 tablespoon onion paste
  • 2 teaspoons ginger-garlic paste
  • 2 teaspoons of turmeric powder, divided
  • 1 1/2 teaspoon black pepper powder
  • 1 teaspoon garam masala powder
  • 2 tablespoons lemon juice
  • Salt as per taste
  • 1 tablespoon fresh coriander leaves
  • 2 tablespoons of oil

Instructions

  1. Before cooking, clean the chicken. Take chicken cubes in a bowl and add 1 teaspoon of turmeric powder and 1 teaspoon of salt. Mix well till they are coated with chicken pieces.
  2. Add 2 cups of water and rinse the chicken well and drain the water. Again add 2 cups of water and clean and drain the water completely. Squeeze the chicken pieces lightly so that excess water will be drained.
  3. Now add all the ingredients except oil and marinate the chicken for 15 minutes.
  4. Take a frying pan and add oil and heat on low flame. Add the marinated chicken and mix well. Place a lid and let the chicken be cooked on a low flame. The marinated chicken has water in it and it is enough to cook the chicken. No need to add water.
  5. Let the chicken be cooked for 10 minutes till the water evaporates but take care not to burn the chicken. Check the tenderness of the chicken and flip occasionally.
  6. When the chicken is cooked switch off the stove and let it sit for 5 more minutes. Serve with pulao.

Note: In place of chicken pieces, fish can also be used. The remaining process is the same.


Evening snacks

7. Ginger-Turmeric tea

It is a healthy drink and one of the ayurvedic decoction as well. It is a water decoction with turmeric powder, ginger, cumin seeds, cinnamon, black pepper and lemon juice. Having this tea in winter evenings is heavenly.

8. Turmeric sweet corn

It is a light and healthy snack for chilly winter evenings.

Ingredients

  • 1 cup boiled sweet corns
  • 1 tablespoon butter
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon black pepper powder
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice

Instructions

  1. Take a frying pan and add butter and let it melt. Add boiled sweet corn, turmeric powder, pepper, salt and lemon juice and saute for 2 minutes. Check the seasoning and serve.

9. Masala puffed rice

It is a traditional and healthy evening snack.

Ingredients

  • 3 cups puffed rice
  • 1 tablespoon oil
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 tablespoon roasted chickpea
  • 1 tablespoon groundnuts
  • 1 teaspoon red chilli powder
  • 1 tablespoon lemon juice

Instructions

  1. Take a large Kadai or Indian wok and heat on a low flame. Add oil and let it heat. Add turmeric powder and coriander powder and saute for 10 seconds.
  2. Add roasted chickpeas and groundnuts and fry for a minute. Do not burn the ingredients.
  3. Add puffed rice and mix well with a spatula. Let the spices coat well to the puffed rice. Now add red chilli powder and mix well. If the red chilli powder is added directly to the oil, it will stick to the oil and doesn't coat well with the puffed rice. So, it is added afterwards not at first with other spices.
  4. Finally, add lemon juice and saute for 2 minutes. Do not saute for more than 2 minutes as the puffed rice will get burned. As the puffed rice has salt in it, there is no need to include salt in the cooking.


Dinner Menu

10. Yellow Paneer gravy

It is a non-spicy and Mughlai type dish but simple and easy to cook.

Ingredients

  • 1 cup paneer cubes
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1/2 cup onions, chopped
  • 1 teaspoon Kasuri methi
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon curd
  • 1 teaspoon garam masala (it includes all spices)
  • 2 tablespoons cashew nut thin paste
  • Salt as per taste
  • Water as needed
  • 3 sprigs of fresh coriander leaves.

Instructions

  1. Take a kadai and add oil and butter and let it heat. Add onions and Kasuri methi and saute for a minute. Add ginger-garlic paste and saute until the onions turn golden brown.
  2. Add paneer cubes, turmeric powder and 1/4th teaspoon of salt and saute well for 2 minutes. Add curd and mix well. The curd should be absorbed.
  3. Add garam masala and mix well. Add cashew nut paste (thin consistency) and check the seasoning. Add 1/2 cup of water as per the consistency of gravy and let it simmer for 5 minutes.
  4. Finally, garnish with fresh coriander leaves and serve with roti or rice.


Apart from the above dishes, regular dishes like lemon rice, khichdi, baba ghanoush sandwich spread, simple dal are also some of the turmeric specialities. Though it is a healthy spice, the intake of this spice should not exceed 2 teaspoons per day.


Happy cooking!




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