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Kachchi Haldi Ki Sabzi
Fresh turmeric and yogurt curry – a winter specialty from Rajasthan
Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Total Time
22
minutes
mins
Course:
Side Dish, Winter speciality
Cuisine:
Gujarati Cuisine
Keyword:
curry, fresh turmeric, kachchi haldi, raw turmeric, sabzi, yogurt
Author:
Anjana Chaturvedi
Ingredients
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
Instructions
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.
Notes
NOTE-
You can also add 1/4 cup of boiled peas at step 6.
The consistency of curry can be semi thick to dry,depends on your preference.