Fresh Turmeric Root Curry? Yes. This mind blowing and flavorsome curry is what makes winter special. An essential winter favourite in our home. If you have not tried it before, you must do it now. You will fall in love with this.
Turmeric, the ” Indian saffron” is not only an indispensable spice in any Indian kitchen but it also holds an almost sacred role in our lives. Its omnipresence in almost every aspects of our lives, be it in various rituals, marriages, festivals, traditions, turmeric plays a very significant role. It beautifully color our lives with its characteristic golden yellow hue.
We Indians are devotedly using this root, since thousands of years, basically a rhizome for culinary purposes as well as for its medicinal values too. Turmeric Latte which has become quite popular amongst Westerners, is basically our very own “haldi wali doodh” or turmeric milk , an age old tonic in Indian homes for all kinds of sickness. And this stems from our deep rooted beliefs in the super medicinal values of this golden yellow spice, turmeric.
In India, we celebrates all the seasons with much fervor but Winter always holds a special place in our hearts, may be because of the abundance of the nature’s bounties (Gujarati Undhiyu is another dish to devour Winter produces) that bestow on us during these cold months. Many rare produces makes their appearances during these months, and fresh turmeric root is one of them. We grew up biting on the piece of fresh turmeric root with date palm jaggery on early mornings in Winters and since this is believed to have immense immunity potential boosting capabilities, so this practice has almost become an essential ritual in out home.
Winter is also a pickling month in many homes. And this is our basic human instinct to preserve and treasure what is good. So pickling of fresh turmeric roots, along with other root vegetables is another favourite winter time activities in our home. Here is our Instant Indian Carrot Fresh Turmeric Pickle.
This recipe of kacchi haldi ki sabzi has been inspired from that pickle only but at places I have adapted the recipe from Monsoon Spice. I have added carrots as one of the vegetable because that is how we love to have our fresh turmeric pickle. But traditionally vegetables are not added. Also in place of sugar, I have added grated jaggery.
We usually pair this ravishingly good looking curry with methi paratha but it goes well with plain roti too.
Fresh Turmeric Root Curry or kacchi haldi ki sabzi is winter special dish.
- 200 gm Fresh turmeric root
- 2 Carrots (optional)
- 1 cup Fresh green peas
- 4 Tomatoes
- 1 cup Yogurt
- 2 tbsp Ginger, grated
- 2 Green chillies
- 1 tbsp Jaggery, grated
- 3 tbsp Ghee
- Fresh coriander leaves, chopped
- 1/4 tsp Asafoetida, Hing
- 1 tsp Cumin Seeds
- 1 Black cardamom
- 4 Cloves
- 5-6 Black peppercorn
- 1 tsp Fennel seeds
- 1 tbsp Coriander powder
- Salt to taste
Wash, peel and grate the turmeric roots.
Peel and cut the carrots into thin 1 inch long piece.
From the spices, except hing and cumin seeds, dry roast remaining spices and grind them to a fine powder. Keep aside.
Puree 3 tomatoes with green chillies and ginger. Keep aside. cube the remaing tomato into chunks.
Warm up 2 tbsp ghee in a kadhai or pan and fry the grated turmeric till it slightly changes color. Take it out and keep aside.
In the same pan, add remaining ghee. Temper it with hing and cumin seeds. Once the cumin seeds starts to crackle, add carrots and green peas, pinch of salt and lightly fry them.
Add the coriander powder, and spice powder. Fry them till it coats the vegetables well.
Add the pureed tomatoes, grated jaggery and keep on frying on low medium till the ghee separates out.
Next stir in the whisked yogurt with little salt and keep on stirring on low heat till it looks smooth and creamy. Take care that yogurt should not curdle the gravy.
Add 1/2 cup warm water and bring the gravy to a gentle boil.
Add the grated turmeric, cubed tomatoes . Mix it well. Cover and let it simmer on low for around 10 minutes till carrots become tender.
Add chopped coriander leaves, m ix it. Turn off the heat. Drizzle warm ghee over the curry. Leave the curry to rest for 10 minutes before serving.
Serve this delicious Rajasthani kacchi haldi ki sabzi / turmeric root curry with paratha or roti.