Processing haldi

Haldi is generally sown soon after the pre-monsoon showers which could be late April. It is a 9 month crop and is ready for harvest around Makar Sankranti or Pongal – the harvest festival.

The tubers are first separated into two lots – the ‘gundu’ or fat variety which is used in Vetthala pak ( Betel leaves, betel nut and haldi tuber are considered auspicious in many parts of India, particularly in the South. The slimmer ‘ finger’ variety is primarily used to make haldi powder.

Some water and cowdung slurry is added and the mixture cooked for 20-30 minutes

The dry haldi leaves are used as fuel.

It is ready for the market after 2 weeks of drying in the sun.

Last year, at our farm an elephant walked through the haldi while it was spread out to dry.