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Kachchi Haldi Ki Subzi

January 8, 2015 by anjanaskc 6 Comments

Fresh turmeric and yogurt curry – a winter specialty from RajasthanTurmeric /haldi have numerous health benefits.From thousands of years Its used in India  for its health properties and to give colour to the food. It is a very good source of antioxidants and have anti-inflammatory benefits.It also improve brain function and lower the risks of brain diseases, cancer and heart diseases. It also cure and prevent Alzheimer’s disease.helps the patients of arthritis as it has  inflammatory properties, not only this but recent studies shows that it also works as a antidepressant.

So its a miracle herb to cure many diseases and is very easily available on a reasonable low price.In western countries they didn’t use turmeric in their food so after the recent research about turmerics health benefits, turmeric capsules have become very popular their.

In India we use turmeric on daily basic in our food but during winters fresh raw turmeric is very easily available in the market so its a good ides to use the seasonal fresh turmeric. Kachchi haldi looks like yellow ginger.This kachchi haldi ki subzi is easy to make and taste good.

As turmeric is quite dry and hot in nature so a good amount of ghee and curd should be added to balance the heat and dry nature of haldi.This kachchi haldi ki subzi is a Rajasthani specialty and often made on special and festive occasion in winters
This subzi should be taken in moderation like a pickle or chutney.

 

raw turmeric curry
raw fresh turmeric

Prep time-10 min
Cooking time-12 min
Difficulty level-easy
Spice level-medium
Cuisine-North Indian
Type-side,pickle

INGREDIENTS-

  • Fresh turmeric /kachchi haldi -170 gms
  • Ghee/clarified butter- 4.5 tbsp
  • Cumin seeds / jeera- 1tsp
  • Chili powder/lal mirch- 3/4 tsp
  • Salt-to taste
  • Yogurt/dahi- 1 cup
PROCEDURE-
  1. Scrape fresh turmeric with a knife to remove the skin.
  2. Grate with a thick grater or chop in a electric chopper.
  3. Heat ghee in a heavy bottom pan.
  4. Add cumin and when it become golden then add the turmeric.
  5. Saute on medium heat for about 5 minutes.
  6. Add beaten yogurt,salt and chili powder.
  7. Keep stirring till it start to thicken.
  8. When ghee start floating on top of the subzi then remove from heat.
  9. Stays well for a fortnight.
Serving suggestions- Serve a tsp of turmeric subzi with your daily meals.Goes well with rice or any bread.
NOTE-
  1. You can also add 1/4 cup of boiled peas at step 6.
  2. The consistency of curry can be semi thick to dry,depends on your preference.

 

Print Recipe
2.5 from 2 votes

Kachchi Haldi Ki Subzi

Prep Time10 mins
Cook Time12 mins
Total Time22 mins

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Filed Under: Dry Curry/Stir fry /side dish, Gujarati Recipes, Pickles, Travel food, Uncategorized Tagged With: Gujarati Cuisine, Jain food, No onion garlic recipe, North Indian, Pickles and Chutneys, Rajasthani Cuisine, Subzis and curries, Turmeric, vegetarian, Winter Specialties

« Kela Methi Nu Shaak
Gobhi Matar ka Keema »

Comments

  1. lata says

    May 29, 2016 at 8:35 pm

    yummy

    Reply
  2. Anonymous says

    April 25, 2015 at 5:48 pm

    Unique recipe!! Have a query.. does it stay well as it has yoghurt…how do you store it? In refrigerator ? and for how many days?

    Reply
  3. Anonymous says

    February 21, 2015 at 5:39 pm

    nice

    Reply
  4. Sathya says

    January 18, 2015 at 7:02 pm

    That is a very innovative recipe. I always use fresh turmeric – whenever I make onion-tomato masala and grind fresh turmeric along with it. But never thought I can make a sabji just with fresh turmeric. It is on my list to try – thanks for sharing this recipe.

    Reply
  5. krishna says

    January 14, 2015 at 6:15 pm

    I never ate fresh turmeric curry.. But it is very interesting… I'll cook it.. simple recipe.. and I'm sure it'll be delicious.. You know, for any pure vegetarian recipe I always rely on your blog.. 🙂

    Reply
  6. Sowmya Sundararajan says

    January 9, 2015 at 6:05 am

    I am sure this will taste heavenly. Lot of people down south use fresh turmeric in pickles. Nice recipe.

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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