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Thursday, 3 March 2016

Kachi Haldi Ki Subji / Fresh Turmeric Curry Recipe


Kachi Haldi is the fresh turmeric root. It looks like ginger but is yellow in color. Turmeric as we all know , is one of the key spices used in Indian cooking. Dried turmeric is used in the powdered form . It imparts a vibrant golden yellow color , an intense flavor and a distinctive fragrance to the food , it is been added. Turmeric has long been used for its digestive , anti - inflammatory and antioxidant benefits. Fresh root also contains very good amount of vitamin C.

Fresh Turmeric is usually available in winter season and i generally used to grate the root and use them in chutneys and Green Chilly Pickle. Recently , my friend and a very good cook and blogger Vijay Haldiya from Udaipur, introduced me to a traditional dish from the Rajasthan Cuisine - Kachi Haldi ki subji. Very much inspired by the dish , i could not resist from trying out for myself.


Kachi haldi ki subji is a yogurt based rich curry which has fresh turmeric root as the main ingredient. Rich because, it is made with lots of pure ghee. Fresh turmeric being dry and hot in nature , it is cooked with more amount of yogurt and ghee to balance the heat. As this curry produces heat in the body , it should be taken in small quantities . It can be had as a side dish with paratha or rice.

 This fresh turmeric curry is made on special occasions like marriages and parties in Rajasthan.  Grated turmeric root is cooked in ghee and simmered in yogurt and spices. We can add vegetables like green peas , tomatoes and Cauliflower in this gravy. I have used a little less ghee and added Cashew nuts and Raisins as a variation. Also this is Onion garlic free recipe. If you are looking for the authentic taste of this gravy , then grated Turmeric , Ghee and Yogurt all 3 ingredients should be taken in equal quantity.

Ingredients:
  • 120 grams fresh Turmeric root 
  • 3/4 Cup Plain Yogurt 
  • 1/4 cup fresh Green Peas
  • 4-5 tbsp of Ghee
  • 1 tsp Red Chilly powder
  • 1/4 tsp Hing / Asafoetida
  • 1 tsp of Spice mix powder / Garam Masala
  • 1 tsp Cumin Seeds
  • 5-6 Cashew Nuts ( Optional)
  • 8-10 Raisins ( Optional)
  • Salt to taste
Method:
  1. Wash the Turmeric root under running water thoroughly. Peel the outer skin and grate it and keep aside. Cook the fresh green peas either in a Microwave or in open vessel. Drain and keep them also aside.

  2.  Beat the yogurt in a bowl. Add red Chilly powder, Asafoetida and spice powder to the beaten yogurt. Blend well. There should be no lumps.



  3.  In a heated pan , add ghee follwed by the Cumin seeds. Once the seeds crackle , add the grated turmeric and saute on a low flame for 4-5 minutes, or until the turmeric turns soft.



  4. Add the yogurt spice mixture and salt to the turmeric. Stir well and simmer the gravy, until ghee starts floating above the curry.At this stage add the Cashew nuts and raisins follwed by the cooked green peas.




  5. Mix well and cook for another 2-3 minutes. Put off the flame and serve the tasty Kachi Haldi ki Subji as a side dish or as a pickle with paratha , Chila or with rice.


  I hope you will also try out this dish . Do not forget to give your valuable feedback. For more dishes from Rajasthani Cuisine , do check my post on Besan Wali Bhindi.


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