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 peeled and 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 !!!!

Kohlrabi poriyal

9 thoughts on “Kohlrabi Poriyal

  1. deeba says:

    Hi Dee…good for you to try it. Looks lovely; I’ve never known what to do with kohlrabi. Your pictures are excellent always. What camera do you use (if you don’t mind my asking)? Also, the layout of your blog is extremely pleasing to the senses…love it!

  2. Dee says:

    Bee : He does have great taste !! He has me 😀

    Dhivya , Uma thanks!

    Sushma : It doesnt smell once u boil it… tastes as gold as any curry
    Deeba: Thanks for the lovely compliment. I use a canon D40 most of the times and then a canon SD1000 sometimes. Also I read Bee’s photo essays once in a while!

  3. Vaishali says:

    Thank you for posting a kohlrabi recipe, and such a delicious-looking one at that! I’ve been so reluctant to cook with this veggie but now you’ve made me want to try it.

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