Rajasthani Kacchi Haldi ki Sabzi is a simple curry made in winters with fresh turmeric root as the main ingredient. This warming, gluten-free dish delivers all the health benefits of turmeric in a delicious dish that is typically served with rotis.
Using a few drops of oil, grease the palms of your hands, nails and back of your fingers. Be sure to do this, otherwise, your hands and nails may remain yellow for a day or two.
Peel and grate 100 gms of fresh turmeric.
Beat 1/2 cup yogurt well to ensure there are no lumps.
Slit 4 green chillies and set aside.
Making Kacchi Haldi ki Sabzi
In a pan, over medium heat, melt 1 tbsp the ghee.
Add the cumin seeds and slit green chillies, and stir-fry till the cumin starts to change colour.
Add 1/2 cup grated turmeric root and 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 1 cup green peas and continue to stir-fry till the peas soften a bit.
Add 1 tsp red chilli and 1.5 tsp coriander powder, and mix well.
Turn the heat down to low.
Add 1/2 cup milk and let the peas and turmeric cook in the milk for 2-3 minutes.
Turn off the heat.
Immediately add 1 cup of well-beaten yogurt and some salt. Mix well.
Cover and set aside for 10 minutes.
Serve warm Kacchi Haldi ki Sabzi 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.