Rajasthani Kachi Haldi ki Sabzi | Fresh Turmeric Root Curry

Rajasthani Kachi Haldi ki Sabzi
A few weeks ago, I ordered Rajasthani Kachi Haldi ki Sabzi for lunch from one of the newly launched online food delivery services. It was love at first taste. I saved some of my lunch for my father and he loved the taste too. This was the reason I tried to make this curry at home. I searched online for the recipe and found many variations. Some used quite a bit of spice but I wanted to keep the Haldi ki Sabzi simple so that the taste of the fresh turmeric predominates. After a couple of tries, I was able to create a recipe that I liked and that was quite faithful to the original taste.

A bit more about this Sabzi before I launch into the recipe. Fresh turmeric root is found in abundance in winter and Kachi Haldi ki Sabzi is a winter specialty in Rajasthan. Fresh turmeric generates a lot of body heat and so it is a great way to counter the bitter cold of the desert. This curry balances the heat of the Kachi Haldi by using Dahi and ghee as cooling factors.

As with Kollu Rasam, enjoy this curry is moderation because the heat generated can have quite unpleasant side effects. Pregnant women should not eat this curry.

Do also try these recipes from Rajasthan: Rajasthani Gatte ki Subzi and Amrud ki Subzi.

How to Make Rajasthani Kachi Haldi ki Sabzi

Rajasthani Kachi Haldi ki Sabzi
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Rajasthani Kachi Haldi ki Sabzi
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Rajasthani Kachi Haldi ki Sabzi is a simple curry made in winters with fresh turmeric root as the main ingredient.
Course: Main
Cuisine: Indian, Rajasthani
Servings: 4
Author: Aruna
Ingredients
  • 200 Gms Fresh Turmeric Root
  • 1 Cup Peas
  • 1.5 Cups Dahi or Yogurt
  • 1/2 Cup Milk
  • 3 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 1.5 tsp Red Chilli Powder
  • 1.5 tsp Coriander Powder
  • 4 Green Chillies
  • Salt to Taste
Instructions
The Preparations
  1. Oil your hands well. Be sure to do this, otherwise, your hands and nails will remain yellow for a day or two.
  2. Peel and grate the fresh turmeric.
  3. Cover and set aside.
  4. Beat the yogurt well.
  5. Slit the green chillies.
Method to Make Haldi ki Sabzi
  1. In a pan, over medium heat, heat the ghee.
  2. Add the cumin seeds and slit green chillies.
  3. Stir-fry till the cumin starts to change colour.
  4. Add the grated turmeric.
  5. Stir-fry till the turmeric starts to change colour and the raw turmeric smell starts to disappear. Be sure to keep stirring as the turmeric has a tendency to stick to the pan.
  6. Add the peas.
  7. Continue to stir-fry till the peas soften a bit.
  8. Add the red chilli and coriander powder.
  9. Mix well.
  10. Turn the heat down to low.
  11. Add the milk.
  12. Let the peas and turmeric cook in the milk for 2-3 minutes.
  13. Add the salt and beaten yogurt.
  14. Mix well.
  15. Turn off the heat.
  16. Cover and set aside for 10 minutes.
  17. Serve warm with rotis.
Recipe Notes

If possible, cook this dish in a non-stick pan as the turmeric really sticks to the pan.

Before adding milk, be sure to turn down the heat, otherwise there is a chance that the milk and yogurt that you add later will curdle.

If the curry is very thick, add a little more milk.

 

Rajasthani Haldi ki Sabzi made with fresh turmeric root, peas, and yogurt.