KACHI HALDI SUBJI / RAW TURMERIC VEGETABLE

Kachi Haldi Subji / Raw Turmeric Vegetable , is a speciality winter delicacy from Rajasthan, a beautiful state of India. Haldi subji is yogurt based, No Onion- No Garlic curry, which is flavoured with spices. Curry gives very unique taste and flavour. This dish is often made for festive occassions and marriages. One can serve this curry with rice, roti, paratha.

From thousands of years , we Indians using turmeric as medicine because of its healing and anti septic properties.

But curry from raw turmeric was something so new to me until I have tasted it in a marriage function.. I just loved it , since that time I wanted to try at home. As its seasonal , its available for very limited time in market and every year I just keep planning and season ends 😦

So this time when in Healthy Wellthy cuisine , a group of bloggers – who post fortnightly on a predecided theme, we choose Winter Delight as our theme , and I thought this curry suits the best.

In Winter, Raw Turmeric is available widely in market. So before this year’s season ends, try this unique and very delicious curry . I must admit , its very much calorie loaded curry as lots of ghee goes in , but once or twice in year definately one can indulge…

Checkout the video recipe of this unique and very tasty vegetable here..

Now lets detailed recipe….

INGREDIENTS :

1 cup =240ml

  • 400 gm Fresh Raw Turmeric
  • 2/3 cup Ghee ( clarified Butter)
  • 3 tsp Ghee
  • 1 Cinnamon stick
  • 2 green Cardamom
  • 2 cloves
  • 1 tsp Cumin seeds
  • 1 tsp crushed Fennel seeds
  • 2/3 cup Curd
  • 1 tsp Red Chilli Powder
  • 1 tsp Cumin Corriander Powder
  • Salt
  • 1/4 cup boiled Green Peas (Optional)
  • 3 tbsp chopped Tomato
  • 3 tbsp Corriander

To Grind

  • 1 medium sized Tomato , roughly chopped
  • 2 tbsp chopped Ginger
  • 2 – 3 Green Chillies , chopped

METHOD :

First , peel and wash the raw turmeric. Always keep in water after peeling, else it will start turning black.

Now grate this turmeric thin.. Heat 2/3 cup ghee in a nonstick wok. Add grated turmeric and saute on low to medium flame. Keep stirring . Saute for 5 to 7 minutes.

In small mixer jar , take tomato, ginger and chilli . Grind into a smooth paste.

Once turmeric is done, take it out from wok and add 3 tbsp ghee in same wok . Now add whole spices like cardamom, cinnamon, and cloves . Saute for few seconds.. Add cumin seeds and crushed Fennel seeds.

Add tomato paste and saute till raw smell goes off.. Add salt , chilli powder and cumin corriander powder. Saute till ghee starts seperating..

Now add curd and give a good mix. Mix on slow to medium flame else curd may get curdled.

Add chopped tomato , green peas and sauted turmeric. Mix well. Adjust spices according to your taste. Cover the lid and cook for 3 minutes on slowest flame. Consistency of curry can be adjustable as per choice.

Garnish with chopped corriander and curry is ready to serve.

Also checkout the amazing entries for the same theme from fellow bloggers

Hope you will like this recipe. I would love to listen from you all.. Do try this recipe , and don’t forget to share your feedback with me..

Happy Cooking 🙂 🙂

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35 thoughts on “KACHI HALDI SUBJI / RAW TURMERIC VEGETABLE

  1. curryandvanilla

    Looks amazingly rich and healthy dear! Love raw turmeric and I had made thokku/chutney with it 🙂 I am surely going to try out your sabzi when I get hold of some more fresh turmeric!! Love the fact that it has no onions or garlic! Awesome share!

    Liked by 2 people

  2. Wow Ruchi – that’s so much turmeric in one recipe – we often pickle raw turmeric and it’s surprising how much more mild the flavour is compared to dried turmeric powder. So I can imagine how good this curry would be!

    Liked by 2 people

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