No reviews On a side note, this recipe demonstrates how pH changes occur during cooking using turmeric. Watch how the color will switch from yellow to red and then back to yellow during cooking. Curcumin, the pigment in turmeric, is sensitive to changes in pH and turns red in alkaline environments, which the baking soda provides. 6 1/2 cups/1.5 L water 1 tsp ground turmeric fine sea salt 1/8 tsp baking soda 1 Tbsp sambar masala, homemade or store-bought 1/2 tsp ground Kashmiri chilli powder 2 tsp tamarind paste concentrate 1 large/about 400 g white or yellow onion, quartered or chopped 12 oz/340 g fresh or frozen okra, diced (optional) 1/2 cup/50 g unsweetened shredded fresh or frozen coconut 1 to 2 medium carrots, diced 1 to 2 drumsticks, cut into 2 in/5 cm pieces (optional) For the Tadka 2 Tbsp virgin coconut oil or neutral vegetable oil, such as grapeseed 1 large whole dried Kashmiri chilli 1 tsp black or brown mustard seeds 10 to 12 curry leaves Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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