KACHE HALDI KI SUBZI, FRESH TURMERIC SUBZI

Turmeric Curry (Haldi Sabzi) is a traditional recipe of Rajasthan served in special occasion like marriages and parties. This wonderful root with the stunning yellow colour looks like ginger can be found in winter.   Turmeric is hot in tendency and is used to cure cold and joint pains that  affects us severely mostly in winters.  

Turmeric is fried in  ghee so that the bitterness goes away. Turmeric Curry is made only with whole raw turmeric.  We can also add some peas, cauliflower in this preparation.  If you do not like the strong flavour of the turmeric, you can add bit sugar, cream etc. in this curry.   But I would suggest to taste the same in the original form without losing the natural taste of it.

Fresh turmeric generates a lot of body heat and so it is a great way to counter the bitter cold of the desert. The curd and ghee used in this dish balances the heat of the Kachi haldi. 

I  tasted this subzi in my friend's house who is a Marwadi.  Since I liked it very much, I prepared it two to three times and now only I got the time to post it.  I thought of posting it now as the fresh turmeric is available now so that you all enjoy this delicious dish.

  I used to make pickle also out of this.  Turmeric got many medicinal properties.  It has been used in India for thousands of years as spice and medicinal herb.  It is also a natural Anti inflammatory compound, increases anti oxidant capacity, improves brain functions and lower risk of brain diseases, lower risk of heart  disease, helps prevent cancer, alzheimer's etc.   

Video 

Ingredients:

Fresh turmeric root 100 gms
green peas 1/2 cup
Yoghurt/curd/dahi - 3/4 cup
Milk - 1/4 cup
ghee - 11/2 tbsp
cumin seeds - 1/2 tsp
red chilli powder 1 tsp
coriander powder 1 tsp
green chilli (optional) 2
a generous pinch of hing powder
salt

 

 Method:

Step 1

While cutting the haldi, your hand is likely to become yellow in colour.  to avoid this, either you can use a gloves or apply oil on your hands.

Wash and peel the haldi, grate and keep aside.
Beat the curd and keep aside
slit the green chilli

Step 2

In a kadai, heat the ghee.  Add the cumin seeds let it sizzle, add the green chilli, hing powder.  Add the grated turmeric and keep on stirring otherwise it is likely to stick to the kadai.  Add the green peas, salt and saute well.

Step 3

add the chilli powder, coriander powder, mix well.  Add the milk, cook till it evaporates.  Add the beaten curd and little water too.  Allow to cook the same for few minutes.  When the desired consistency that is not too thick nor thin, remove from heat.

Step 4

Garnish with coriander leaves and serve hot with roti, rice etc.  I served it along with dosa today.

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