Fresh Turmeric Root Curry | Kacchi Haldi ki Sabzi | Raw Turmeric Gojju
Bright orange coloured Turmeric root is used for preparing this delicious, spicy curry can be served along with plain rice.
Ingredients
- 1/2 cup Chopped Turmeric Roots
- 1/2 tsp Oil
- 1 cup Grated Coconut
- 3/4 cup Water to blend
- Salt to taste
- 2 TBSP Jaggery
- 15-20 Curry Leaves
- 1 tsp Dry mango powder (or Tamarind)
For Preparing Masala
- 1 tsp Oil
- 1/2 tsp Fenugreek seeds
- 7-8 Red chillies (adjust the spice)
- 1.5 tsp Coriander Seeds
- 3/4 tsp Mustard seeds
- 1/4 tsp Cumin
- 4 No.s Cloves
Instructions
- Wash the turmeric roots well, as it contains mud particles. Pat them dry with the kitchen towel.
- Chop them into slices.
- In a pan, add 1 tsp of oil.
- Once the oil is hot, add 1/2 tsp of Fenugreek seeds.
- Add 7-8 red chillies and roast it.
- Then add 1.5 tsp Coriander seeds, 3/4 tsp mustard seeds.
- Add 1/4 tsp Cumin, and 4 No’s cloves. Roast it well. It turns aromatic.
- Keep aside, allow it to cool.
- In a pan, add 1/2 tsp oil.
- Add 1/2 cup chopped turmeric roots.
- Roast it for 3-4 minutes or until the raw aroma is gone.
- In a mixi jar, Add 1 cup of grated coconut.
- Add the roasted spices.
- Also add the roasted turmeric roots.
- Add 3/4 cup water.
- Blend it to a smooth paste.
- Take blended masala paste in a pan.
- Add Salt to taste.
- Then add 2 TBSP jaggery and dissolve it.
- Add 15-20 Curry leaves and allow it to boil.
- Once it starts to boil, simmer it for 5 more minutes.
Video
Notes
HOW TO MAKE TURMERIC ROOT CURRY | KACCHI HALDI KI SABZI WITH STEP BY STEP PHOTOS :
- Wash the turmeric roots well, as it contains mud particles. Pat them dry with the kitchen towel.
- Chop them into slices.
- In a pan, add 1 tsp of oil.
- Once the oil is hot, add 1/2 tsp of Fenugreek seeds.
- Add 7-8 red chillies and roast it.
- Then add 1.5 tsp Coriander seeds, 3/4 tsp mustard seeds.
- Add 1/4 tsp Cumin, and 4 No’s cloves.
- Roast it well. It turns aromatic.
- Keep aside, allow it to cool.
- In a pan, add 1/2 tsp oil.
- Add 1/2 cup chopped turmeric roots.
- Roast it for 3-4 minutes or until the raw aroma is gone.
- In a mixi jar, Add 1 cup of grated coconut.
- Add the roasted spices.
- Also add the roasted turmeric roots.
- Add 3/4 cup water.
- Blend it to a smooth paste.
- Take blended masala paste in a pan.
- Add Salt to taste.
- Then add 2 TBSP jaggery and dissolve it.
- Add 15-20 Curry leaves and allow it to boil.
- Once it starts to boil, simmer it for 5 more minutes.
- Ready to serve.
