Kachchi Haldi ki Sabzi is a standard Rajasthani dish specially made in winters when raw turmeric is abundantly available.
Kachchi Haldi ki Sabzi is a preferred winter sabzi/curry made in Rajasthan. In winters, fresh turmeric roots can be found in plenty. Fresh turmeric is thought to generate heat within the body and so this sabzi is popularly made in winters in Rajasthan to maintain the body warm in harsh winters. Other than that turmeric is renowned for its healing properties. It has a compound called curcumin which is a powerhouse of antioxidants. It provides relief from pain, heals injuries and helps in boosting overall immunity. I had this sabzi for the primary time at a Marwadi friend’s place and genuinely loved it.
Kachchi Haldi ki sabzi is a fantastic technique to add fresh turmeric to your weight loss plan in winters. One other must-make dish in winters in Fresh turmeric pickle. This sabzi is made with generous amount of ghee. Turmeric is cooked well in ghee in order that the bitterness of turmeric vanishes and later cooked in curds and spices. This sabzi pairs well with chapatis, parathas and bajra rotis.
While making this dish, it’s advisable to make use of hand gloves while peeling and chopping/grating turmeric roots as they have an inclination to go away yellow stains on hands.
Here is the recipe for Kachchi Haldi ki sabzi:
Use hand gloves to peel and chop/grate turmeric roots
Chopped turmeric roots
Heat ghee in a pan. Add bay leaf, cinnamon, cardamom and cloves. Saute for few seconds
Add chopped garlic and saute till the garlic is roasted well.
Add chopped green chillies and saute.
Add chopped ginger and saute.
Add chopped turmeric roots. Saute till the turmeric is cooked well.
Add chopped onion. Saute for few seconds.
.Add peas and saute.
Add some water and cook covered till the peas turn soft.
Add chopped tomato and saute.
When the tomato turns soft, add Kashmiri chilli powder, cumin coriander powder, salt and blend.
Add whisked curds and blend well.
Cook covered for couple of minutes.
Add garam masala and blend. . Adding of garam masala is optional.Garnish with chopped coriander.
Serve with chapati/parathas/bajra roti.
Recipe
Kachchi Haldi ki Sabzi
a standard Rajasthani dish specially made in winters when raw turmeric is abundantly available.
- 150 grams turmeric root
- 1/3 cup green peas
- 5 tbsp ghee
- 7 to eight large cloves of garlic, chopped
- 2 tbsp chopped ginger
- 3 green chillies, chopped
- 1 bay leaf
- 2 cardamom
- 1 inch cinnamon
- 3 cloves
- 1 onion, chopped
- 1 tomato, chopped
- ¾ cup curds
- 1 tsp Kashmiri chilli powder
- 1 tsp cumin coriander powder
- ½ tsp garam masala (optional)
- salt to taste
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Using hand gloves, peel the turmeric roots. Chop/grate turmeric roots. Keep aside.
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Whisk the curds and keep aside.
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Heat ghee in a pan.
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Add bay leaf, cardamom, cinnamon, cloves and saute for few seconds.
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Add chopped garlic and saute till the garlic is well roasted.
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Add chopped green chillies and saute for few seconds.
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Add chopped ginger and saute.
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Next, add chopped turmeric.
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Saute on low flame till the turmeric is cooked well. The turmeric must cook well in ghee in order that the bitterness vanishes.
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Once the turmeic is cooked, add chopped onion. Saute for a minute.
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Add green peas and blend.
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.Add some water and cook covered till the peas turn soft.
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Next add chopped tomato. Saute for few seconds till tomato becomes soft.
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Add Kashmiri chilly powder, cumin-coriander powder, salt and blend well.
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Add whisked curds and blend. Cover sand cook on low flame for couple of minutes.
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Add ½ tsp garam masala. Adding of garam masala is optional.
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Finally, garnish with chopped coriander leaves.Serve with chapatis/parathas / bajra rotis
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Comfortable Cooking!!
