Kohlrabi Kuzhambu

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.