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!
If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it!
Kachi Haldi Ki Sabji - Fresh Turmeric Curry
Ingredients
- 200 gm fresh turmeric
- 200 ml curd
- 2 tbsp ghee
- 2 green chillies
- 1/2 tsp Asafoetida / Heeng
- 1 tsp jeera/cumin seeds
- Coriander to garnish
- Salt to taste
Instructions
- Wash, peel and grate the turmeric. Set aside to dry
- In a heavy bottom kadai, heat ghee. Add heeng to it and when it is fragrant, add jeera seeds. Sautee till it turns brown.
- Add green chilles and grated turmeric. Cook for 5-6 minutes
- Lower the flame and Add beaten curd to it. Cook on low flame for 4-5 miutes.
- Garnish with coriander leaves and serve warm
It was nostalgic to read about kachi haldi this morning. We grew up biting on a small piece of kacchi haldi along with a spoonful honey and then starting our day. This recipe is something I am definitely trying tomorrow .
Keep posting. I hope you will like ” Rajasthani Bajre Ki Roti”