top angle shot of a masala box with compartments filled with different spices and one of them is filled with turmeric powder
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Homemade Turmeric powder

Turmeric powder is an ancient delicious spice used in Asian cuisines. It also comes with many health benefits. Making it at home is easy & cost-effective.
Course spice powder
Cuisine Asian, Indian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Priya Lakshminarayan


  • 1 pound Turmeric roots yields 1/4 cup


  • It is just a 4 step process. Wash - Boil - Dry - Grind! However it spreads across a week! Let me tell you how. First step is to pick up the right kind of turmeric roots. I usually get the organic ones. Wash the roots thoroughly. Boil water in a pan, immerse these roots in it and let it boil for a good 45 minutes on low-medium flame. Turmeric rhizomes cannot be dried just like that. They need to be boiled first. Boiling softens the roots & makes the drying process quicker, helps remove the raw odor coming from turmeric & helps kill germs present in soil. Drain the water. Now you need to work with gloves and disposable plates as it will stain your hand and utensils. Chop the roots once they have cooled down completely. Place a kitchen towel over a disposable plate to soak in the excess water. Spread the chopped roots over it.
  • Do not crowd them, use multiple plates if needed. Spread them out evenly. You need not keep it in direct sunlight all the time. A well-lit, ventilated area by the window should do the job. Leave it there for a week. Keep tossing it every other day to ensure even drying. Over the week, you will notice that the roots will begin to shrink and get dried up. That is what we want. Grind these dried roots to a fine powder. The aroma in your kitchen at this moment will reaffirm why you are doing this in the first place! It is just so pure, natural and authentic and trust me, it looks or tastes nothing like store-bought. I am so glad I made it. Preserve this in an air tight container and it stays good for months.