Kacchi Haldi ki sabzi /Raw turmeric curry


“The only people who see the whole picture are the one’s

who step out of the frame”

-Salman Rushdie

Kacchi haldi ki sabzi

Haldi ki sabzi is a common dish in Rajasthani household. Tastes awesome and full of nutrition.

Making this sabzi is quite simple, with a little perfect recipe.

Haldi/turmeric is good for bones,Immunity booster .

Made specially during winters as this is the time when Kacchi haldi is available in market.

This recipe is made with Desi ghee to mild the strong aroma of haldi and tastes much better.

While peeling the skin of haldi you have to be careful with not wearing any whites and cover your hands with gloves, unless you are OK with all yellow palm.

I would suggest to serve this sabzi like you serve any side dish or chutney, as one won’t be able to consume haldi sabzi like a curry.

#purvanchaltadka #foodblogger#haldisubzi#turmericcurry

Let’s get the recipe now

Kacchi haldi ki sabzi

Ingredients :

  • 100grams raw turmeric /kacchi haldi
  • 3 lavang/clove
  • 2 Kali mirch/black peppercorns
  • 1 green elaichi
  • 1 inch dalchini stick
  • 1/4 tablespoon jeera /cumin seeds
  • 2 onions chopped
  • 2 tablespoon garlic chopped
  • 1 teaspoon grated ginger
  • 1 cup yogurt
  • 1 tablespoon garam masala powder
  • 1 1/2 tablespoon coriander powder
  • Salt as per taste
  • 4 to 5 tablespoon ghee and some more for deep frying
  • 1 chopped tomato
  • 1/2 cup green peas
  • coriander leaves for garnishing

Some detailed pictures here

Method:

  • First peel and clean the turmeric with a peeler
  • wash them and chop it fine
  • Remember to wear your gloves on, as haldi stains your hand
  • After chopping haldi fine, heat a kadhai or wok with ghee and deep fry chopped haldi till golden brown
  • Set aside
  • Take a bowl add yogurt ,add in coriander powder, red chilli powder ,garam masala powder and mix it well, set this mixture aside
  • Heat the same kadhai or wok add ghee let it heat up a bit
  • Add kali mirch, lavang, green cardamom, dalchini and jeera let it splutter
  • Add chopped onions and saute for a minute
  • add grated ginger and let it cook
  • Now, add chopped garlic and cook
  • once all this is done add in the fried haldi
  • Mix well
  • Lower the flame, add in the yogurt mixture and keep stirring constantly
  • Add green peas , cover and cook till the peas are done
  • Open the lid, add in chopped tomato and salt
  • Cook for another 1 minute
  • Garnish with coriander leaves
  • Serve hot or store in the refrigerator
  • This is good for a week in an air tight container
  • Spicy and simple recipe this is, hope you liked it
  • Serve it with rotis
  • Until then keep exploring…….

Rating: 1 out of 5.

Korma Roti/Rajasthani Korma Roti


“People Who Love To Eat

Are The Best People!”

– Julia Child

Korma is an Urdu word. This recipe came with mughals and got to different states, with different versions.

Korma is basically meat or vegetable braised with yoghurt, mixed with spices.

Korma roti here is a mixture of lentil and wheat flour with some spices,served with achar or curd.

This roti is a perfect travel snack as it stays fresh for 2 days. Complete power packed and healthy food.

In every house we do have that one fussy person or child who has all tantrum in eating, this korma roti is perfect for such kids or person as it has the combo of both lentil and flour with ghee, what more healthy and local can we give. Desi bhi Aur tasty bhi.

So let’s get the recipe card

Rajasthani Korma Roti

#kormaroti#foodblogger#indianfoodblogger#rajasthanikormaroti

Ingredients

  • 1 cup moong dal (chilkawali, broken) green gram split
  • 2 cup wheat flour
  • 1/4 tablespoon haldi powder /turmeric
  • 1/2 tablespoon Red chilli powder
  • 1 1/2 tablespoon coriander powder
  • 1/4 tablespoon jeera powder
  • 1/4 tablespoon amchur powder
  • 1/2 tablespoon garam masala powder
  • 1 tablespoon salt or as per taste
  • Luke warm water for kneading
  • 2 tablespoon ghee
  • Some more ghee for applying on roti

Method

  • Soak moong in water for 3 to 4 hours or overnight
  • After soaking,wash and grind dal to a coarse paste
  • Take it in a mixing bowl
  • Add wheat flour and all the given spices
  • Mix it
  • Now add ghee and salt, mix it well
  • Start kneading dough while adding Luke warm water
  • Dough has to be soft
  • Cover with wet cloth and keep aside
  • Keep tawa on the flame and meanwhile start making rotis out of the dough
  • Cook the roti with applying ghee on both the sides
  • Your korma roti is ready to be served.
  • Hope you loved this simple recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

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