Description
Kohlrabi / German Tulip is a mild tender veggie suits almost any curry or saute preparations. This veggie is very popular in Kashmir, also known by the name Knol Khol in Southern regions.
Tamil ~ Nool Kol / Noolkul / Nukul / Nookul
Hindi ~ Ganth Gobhi
Telugu ~ Noolkol
Kannada ~ Navil Koos
Malayalam ~ Seemamullangi
Kolrabi taste like turnip with mild cabbage flavour. Suits thick chunky gothsu style / Thick curry style / Mild melow Kuzhambu / Gravy style preparations. My recipe here is for a mild semi thick gravy… adding little coconut paste will end up like a thick kuzhambu, adding more of the same will make it look like kurma. adding whole garam masalas is optional and goes well with kurma style gravy,
Kolrabi Kurma / Qorma / Kuzahmbu / Curry / Nool Kol Kuzhambu / Nool Kol Kurma / Ganth Gobhi Curry
| Ingredients-1 | |
|---|---|
| 1 no | Kohlrabi |
| 2 no | Onion medium ( chopped ) |
| 1 no | Tomato (chopped) |
| 1 tsp | Ginger garlic paste |
| 2 nos | Green chili (slit open ) |
| ¼ tsp | Turmeric powder |
| ½ tsp | Red chili powder |
| 2 tsp | Coriander /dhania powder |
| 1 tsp | Salt (or to taste) |
| 1 tsp | Ghee |
| 2 tbsp | Oil |
| 5 nos | Curry leaves |
| 3 stks | Coriander leaves (chopped ) |
| ½ tsp | Cumin seeds |
| ½ tsp | Fennel seeds |
| 2 tbsp | Coconut paste |
| Ingredients-2 | |
|---|---|
| 1 no | Bay leaf (small) |
| 1 no | Cinnamon (1 inch small) |
| 2 nos | Cloves |
| 1 no | Cardamon |
Instructions
Whats up with this veggie?? Well ok, its got a whole lot of good nutritional facts.. with highlights — Rich in Vitamin C. Kohlrabi / Nool kol can be raten raw in salads as well in cooked form… the entire bulb swollen portion, tender stalks and green leaf are all edible. In my case the leaves were little wilted, so I had to discard if not you can include them too. They stay fresh and good in the crisper part of refrigerator for up to two weeks , so buy a few and store them. Wash them thoroughly, trim of the top and bottom portion, slightly peel the dark dirty skin and chop them into big cubes. They can be cooked over stove top in a pot of water for 10 minutes over medium flame (covered) or pressure cooked. I did mine with pressure cooker.
For the Kuzhambu: Heat ghee and oil in a pressure pan, toast curry leaves, cumin and fennel seeds (adding whole garam masala at this stage is up to you). Add chopped onion and green chili, fry them till tender. Now add ginger garlic paste, chopped tomatoes, cubed kohlrabi pieces along with turmeric powder, red chili powder, coriander powder and salt. Add about 1 cup of water and cover with the pressure pan lid. Steam up to 2 whistles and switch off. Once the pressure settles, open and add the coconut paste, garnish with coriander leaves and simmer for few minutes. Serve with chapati / roti / plain white rice / idli / Kal dosai / iddiyappam / Puri.
Comments
7 responses to “Kohlrabi Kuzhambu”
thank you very much, i see all your recipe and also try. The Best explanation and presentation. You have really made me a good cook. I fallow your recipe. Thanks again.
Hi Mullai,
Actually my husband wanted me to buy Kohlrabi coz of its rich nutritional value, but I was hesitant to buy since i did not know to prepare any dish with that other than adding it in veg kuruma and veg biriyani. Y’day i came across this Kohlrabi Kuzhambu and prepared. It was really Good. Prepared Otato Podimaas poriyal for white rice. Was a good combination. Thanks a lot for the recipe.
Krithiga
Mullai, I read it as Kozhikari Kuzhambu 🙁 anyways will try this..
Mullai,I make exactly the same way.
It is my Husband’s fav.
mouth watering presentation…
bye,
gowri
this is my favorite mullai…. very tasty curry….
wow…i used to make in the same way mullai. Also it suits well for making Sambar too.
Have a great day