Name: Fresh Turmeric & Spring Onion Sabzi (Kachchi Haldi Ki Sabzi) recipe by Drashti Dholakia at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: ½ Cup - Grated fresh turmeric root / kachchi haldi; ¼ Cup - Chopped green garlic; For the Curd-Besan Mixture - ½ Cup - Yogurt/curd/dahi, whisked; 1 teaspoon - Gram flour/besan; ½ teaspoon - Red chilli powder; ½ teaspoon - Coriander powder / dhania powder; ½ teaspoon - Jeera / cumin powder; Salt to taste; fOR TEMPERING : 1 tablespoon -Ghee/clarified butter; 1 - Broken dry red chili, deseeded; ½ teaspoon - Cumin seeds/jeera; 1 pinch - Asafoetida/hing; 1 - Green chili, cut into 2 pieces/finely chopped

ABOUT Fresh Turmeric & Spring Onion Sabzi (Kachchi Haldi Ki Sabzi) RECIPE

Kachchi Haldi Ki Sabzi is an authentic Rajasthani Winter recipe. To give a small twist to the recipe, we have added green garlic in the recipe. Fresh grated turmeric (kachchi haldi) and chopped green garlic are cooked in curd-besan gravy and flavoured with basic spices. This is a very easy-to-make and a quick recipe. Serve this sabzi with phulka rotis or parathas.

Ingredients Serving: 3

½ Cup - Grated fresh turmeric root / kachchi haldi
¼ Cup - Chopped green garlic
For the Curd-Besan Mixture - ½ Cup - Yogurt/curd/dahi, whisked
1 teaspoon - Gram flour/besan
½ teaspoon - Red chilli powder
½ teaspoon - Coriander powder / dhania powder
½ teaspoon - Jeera / cumin powder
Salt to taste
fOR TEMPERING : 1 tablespoon -Ghee/clarified butter
1 - Broken dry red chili, deseeded
½ teaspoon - Cumin seeds/jeera
1 pinch - Asafoetida/hing
1 - Green chili, cut into 2 pieces/finely chopped

Instructions

Combine curd, besan, red chilli powder, coriander powder, jeera powder and salt in a deep bowl. Whisk well till no lumps remain. Keep aside.
Heat ghee in a non stick pan. Add dry red chili and cumin seeds.
Once it splutters, add hing, green chilli and grated haldi. Saute for 3-4 minutes.
Add chopped green garlic and cook for 1-2 minutes.
Now gradually add the curd-besan mixture. Keep stirring continuously for about 2-3 minutes until the sabzi begins to thicken. Check the salt and spices at this stage and adjust accordingly.
Once the sabzi thickens and ghee starts leaving the sides, remove from flame.
Serve this sabzi with phulka rotis or parathas.

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