Kachi Haldi ki Sabzi is a traditional Indian dish made from raw turmeric. This vibrant and aromatic dish involves cooking chopped raw turmeric with a blend of spices like mustard seeds, cumin, ginger, and green chilies. The turmeric retains a slight crunch while absorbing the flavors, resulting in a deliciously aromatic and nutritious side dish. Enjoyed with roti or rice, this sabzi offers a unique taste and a burst of earthy flavors.
Here’s a simple recipe:
Ingredients:
- 250 grams raw turmeric (peeled and grated)
- 1/2 cup boiled green peas
- 2 tablespoons oil (preferably mustard oil)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1-2 green chilies (chopped)
- 1 teaspoon grated ginger
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Preparation: Peel the raw turmeric and grate it .
- Cooking: Heat oil in a pan or kadhai over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds and let them crackle.
- Flavoring: Add chopped green chilies and grated ginger to the pan. Sauté for a minute until the raw aroma goes away.
- Add Turmeric: Now, add the grated raw turmeric to the pan and green peas. Stir well to combine with the spices.
- Seasoning: Add turmeric powder, red chili powder, and salt to the turmeric. Mix everything well and cook for about 8-10 minutes on medium-low heat. Stir occasionally to prevent sticking to the bottom.
- Cook Until Done: Continue cooking until the rawness of turmeric disappears and it becomes tender. Ensure it doesn’t turn mushy; it should retain a slight crunch.
- Garnish and Serve: Once done, turn off the heat. Garnish the sabzi with freshly chopped coriander leaves.
- Serve: Kachi Haldi ki Sabzi is ready to be served hot with roti or rice.
Remember, the taste might vary depending on the type of raw turmeric used. Adjust the spices according to your preference. Enjoy your meal!
