Kumkuma (Bindi, Sindoor)

In this process, turmeric sticks, lemon juice, alum, known as patika in Telugu and phitkari in Hindi and borax known as veligaram in telugu and suhagaa in Hindi are used. As you notice, all the ingredients are not only nontoxic, they are used as anti fungal agents and find use in cosmetic products. Due to some chemical reaction, borax and alum along with lemon juice change the yellow color of turmeric to nice red color!
I am giving the measurements in kilo and grams. You may convert them to pounds, if you are planning to prepare it in USA.

This recipe came down to us from my grandmother through my mother and other aunts. So this is a time tested product!

I tried only a small amount and not a full recipe. So the color achieved is not up to my satisfaction. The kumkuma in the final product photo is a batch I made about 7 or 8 years ago!


Kumkuma container for every day use:




   



Raw ingredients turmeric sticks, alum, borax and lemons:

Turmeric pieces, alum and borax powders:

Turmeric pieces soaked in lemon juice mixture:

Ingredients:

•      1 kg (2lbs) Turmeric sticks
•      120 gms  Borax (veligaram or suhagaa)
•      40  gms   Alum (patika or phitkari)
•      Lemon juice enough to cover the turmeric pieces when soaked.
•      2 tsp oil
•      A little bit of perfume
•      About 1 yard of fine cloth for sieving.

Directions:

1.      Using pestle and mortar, break turmeric sticks into small pieces.
2.      Powder borax and alum.
3.      Take lemon juice in a large vessel and add the powders to it. Mix well.
4.      Add turmeric pieces to the juice mixture. All the pieces must be soaked and the level of juice must be about one inch over the turmeric pieces.
5.      Keep the pieces soaked for 2 to 3 days, keep stirring everyday.
6.      By this time, the color of the turmeric pieces changes from yellow to red.
7.      On the fourth day, take the pieces out and spread them on a plastic sheet or steel plate.
8.      Let the stuff dry in shade.
9.      In the evening, put the turmeric pieces back into the juice.
10.      Follow this procedure till all the juice is soaked up.
11.      Spread the pieces on the plastic sheet and let them dry in shade till they are fully dried.
12.      When the pieces are absolutely dry, powder them in a grinder or mill.
13.      Sieve the powder through fine cloth, so that very fine uniform powder kumkuma is obtained.
14.      Keep grinding till all the pieces are finely ground.
15.      Sprinkle a little bit of oil and perfume to the powder.
16.      Rub the oil and perfume to kumkuma using your palms.
17.     This gives a nice shine and smell to kumkuma.
18.     Fill the kumkuma in an airtight jar so that the color and fragrance are retained for a long time.