Kachchi Haldi ki Sabji ( Raw Turmeric veggie)

Kachchi Haldi Ki Sabji

Raw Turmeric or Kachchi Haldi is a boon for us. It is good for skin, boosts digestion, excellent antiseptic, pain removal and useful in joints pain. Kachchi Haldi ki Sabji is a winter dish as it is hot in nature. Once in a while one can have it during winters. Here I am sharing recipe of Raw Turmeric veggie or Traditional Kachchi Haldi ki Sabji as prepared in most of the places in Rajasthan state during chilly winters.

Recipe

Ingredients:

• Raw Turmeric: 250 gm
• Desi ghee: 100 gm
• Cloves: 3
• Bay leaves: 2
• Cardamom: 3
• Black pepper: 8-10
• Cinnamon: 1 inch piece
• Garlic: 12-14 cloves 
• Green chilli: 3
• Ginger: 100 gm
• Peas: 100 gm
• Curd: 200 gm
• Red chili powder: 1 tsp
• Coriander powder: 2 tsp
• Finely chopped coriander leaves: 2 tbsp
• Salt to taste ( 1 tsp)

Method: 

1. Wash Haldi so that no impurity is there. Peel haldi properly. Cut it in tiny pieces. It takes time to cut it in very very small pieces. 
                         
2.  Heat desi ghee in a kadahi/ pan. 
3. Add cloves, bay leaves, green cardamom, black peppercorns and cinnamon into the kadahi. 
4. Add finely chopped garlic. Saute it. Garlic should not change its colour. 
5. After a while add chopped green chillies. Add finely chopped haldi. Saute it. 
6. Add chopped ginger ( ginger should be cut in very small pieces like haldi). Cook it for 8-10 minutes on slow to medium flame by stirring it continuously. Check whether haldi has become tender/ cooked. 
7. Add peas. Add thick curd while stirring continuously to avoid lumps in curd. Add red chilli powder and salt. Slow the flame. 
8. Add coriander powder. 
9. Saute it until ghee leaves the surface. It may take another 10-12 minutes or more. Peas are cooked as well. The colours of spices come out nicely. Kachchi Haldi ki Sabji is ready. 
   
10. Garnish it with finely chopped green coriander leaves. Serve it hot with chapati/ paratha.

Note: 

• Peel of fresh haldi is thin. It has thick peel if it is not fresh. Choose fresh one. Always take large haldi ki ganth (Turmeric roots). Test with your nails for its freshness. Haldi can be peeled and the colour of haldi can be seen by scratching it with nails.
• The golden yellow colour of Haldi is not easily gone from your hands. Hence to avoid the colour of Turmeric, gloves can be worn while cutting it. 
• Kachchi Haldi ki Sabji is prepared in Desi Ghee only. You can always remove excess ghee when it is cooked. This ghee can be used further in making other veggies.
• Haldi ki Sabji can be stored up to 7 days/ a week. Keep it in fridge.
• Total Serving: 6-8 persons (It is served in little quantity as it is hot in nature)
• Preparation time: 25 minutes ; Cooking time: 30 minutes                              Total time: 55 minutes

Friends, hope you will like recipe of Kachchi Haldi ki Sabji  ( Raw Turmeric veggie). Please like, comment and share it and give your valuable feedback. You can follow me for more such recipes.

Happy Cooking!

Thanks

Course: Side course;      Cuisine: Indian;        Diet : Vegetarian

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