Ammalu’s Kitchen

Kohlrabi Poriyal

Kohlrabi or knol- kohl as it is commonly called in India is quite similar to turnips. More about this fleshy vegetable here

Impulsive buyer that I am, I bought them on a whim from the farmer’s market which happens in a mall close by and I only knew how to make sambhar /kootu with this green vegetable and my dear K , hates all kinds of sambhars and rasams with a passion and I cannot do without either.He goes to the extent of shamelessly telling our close friends who invite us to their homes, not to expect him to taste them! Can u imagine someone eating idlis without sambhar?? I really haven’t got it till now !!!

Coming to the kohlrabi,.one thing I noticed about this vegetable is that its much softer here than in India.Like turnips or radish , this green beauty emanates a pungent odor when raw. A simple relish on a lazy sunday afternoon and our weekend was made after the meal . I recommend this to all who do not like this beauty or haven’t tried it . It would be a pleasant surprise to one and all !

Ingedients :

3 medium sized kohlrabis cut into bite sized pieces

For the popu :

2 tablespoons of chanadal ,
1 teaspoon of urad dal
1 teaspoon of mustard and cumin seeds
a few sprigs of curry leaves
2-3 red chillies
a pinch of asafoetida

For the paste :

1/2 cup of fresh/ dessicated coconut( I use fresh as the dessicated one sometimes gives me allergies)
4 green chillies
1 teaspoon minced ginger
a few sprigs of cilantro

Take all the above in a blender and make a paste, keep aside.

Take the kohlrabi pieces with a pinch of turmeric and enough water to cover in a pressure cooker and remove immediately after one whistle, This is useful both to cook faster and get rid of the pungent odor.

In a wide bottomed skillet , add oil and do the popu / tadka by adding chana dal, urad dal, mustard, cumin seeds, red chillies and curry leaves. Once the tadka sizzles add the kohlrabi pieces by draining the water into another vessel .

Add the cocunut paste, salt , turmeric and cook until all the ingredients mix well.

I normally use the water from cooking the vegetables to make rasam/sambhar .

We loved it when we ate it with hot hot rice and some ghee !!!!