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.
How to Make Rajasthani Kachi Haldi ki Sabzi
- 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
- Oil your hands well. Be sure to do this, otherwise, your hands and nails will remain yellow for a day or two.
- Peel and grate the fresh turmeric.
- Cover and set aside.
- Beat the yogurt well.
- Slit the green chillies.
- In a pan, over medium heat, heat the ghee.
- Add the cumin seeds and slit green chillies.
- Stir-fry till the cumin starts to change colour.
- Add the grated turmeric.
- 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.
- Add the peas.
- Continue to stir-fry till the peas soften a bit.
- Add the red chilli and coriander powder.
- Mix well.
- Turn the heat down to low.
- Add the milk.
- Let the peas and turmeric cook in the milk for 2-3 minutes.
- Add the salt and beaten yogurt.
- Mix well.
- Turn off the heat.
- Cover and set aside for 10 minutes.
- Serve warm with rotis.
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.