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3.34 from 3 votes

Kachchi Haldi Ki Sabzi

Fresh turmeric and yogurt curry – a winter specialty from Rajasthan

Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Side Dish, Winter speciality
Cuisine: Gujarati Cuisine
Keyword: curry, fresh turmeric, kachchi haldi, raw turmeric, sabzi, yogurt
Author: anjanaskc


  • 170 gms Fresh turmeric /kachchi haldi
  • 5 tbsp Ghee/clarified butter
  • 1 tsp Cumin seeds / jeera
  • 3/4 tsp Chili powder/lal mirch
  • To Taste Salt
  • 1 cup Yogurt / Dahi


  • Scrape fresh turmeric with a knife to remove the skin.
  • Grate with a thick grater or chop in a electric chopper.
  • Heat ghee in a heavy bottom pan.
  • Add cumin and when it become golden then add the turmeric.
  • Saute on medium heat for about 5 minutes.
  • Add beaten yogurt,salt and chili powder.
  • Keep stirring till it start to thicken.
  • When ghee start floating on top of the subzi then remove from heat.
  • Stays well for a fortnight.
  • Serving suggestions- Serve a tsp of turmeric subzi with your daily meals.Goes well with rice or any bread.


  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.