Kachi Haldi Ki Sabji or Fresh Turmeric Curry is the perfect way to eat the seasonal tender turmeric. Delicious, healthy and super easy to make!
I first tasted Kachi Haldi Ki Sabji or Fresh Turmeric Curry in a road trip to Rajasthan a decade ago. It wasn’t a dish mum made at home while growing up. But it was love in the first bite when I tasted it.
The slight bitterness, the earthiness was so unique of anything I hate eaten until that time. At home the fresh turmeric or haldi was always added to the ginger garlic paste, and then used in dals and curries. Mum would also make a pickle which we would eat with every meal till it lasts. Sometimes, she would put smashed pieces in a pulao which would make it look gorgeous, a bit white and bit yellow. Quite like the effect of saffron. And then there would be that occasional haldi doodh in winters.
But there wasn’t any curry ever. I learnt this curry later from a Marwari friend’s mother. And it is a treasured recipe in the household now. I make it a few times every spring/winter when the tender fresh turmeric is available in the market.
It’s perfect accompaniment is actually the bajre ki roti (Pearl Millet Flatbread) but I don’t make it too well. I need my househelp from Hubli to make jowar (sorghum) and bajra roti’s for me. So if I am making on a day she is not around I pair it with some lacha paranthas. The curry goes very well with steamed rice as well.
So don’t wait, make this before the season finishes. Have fun!