Kohlrabi Kurma /Noolkol Kurma/Kohlrabi curry

I never used to buy/cook Noolkol or Kohlrabi. Something about that vegetable did not seem appealing to me. Its funny how you have a blind eye towards things you don’t like. I didn’t even realize they sold kohlrabi in the Indian grocery store until I opened my eyes to this vegetable very recently.  I remember that it was used quite a lot in my grandma’s kitchen.She used to add it to sambar, briyani and even mutton kuzhambu. Much like how we use potatoes.  Goes without saying, I was not very fond of the vegetable since childhood.

But, my recent visit to India changed my impression of the vegetable. My mom had prepared this as a side dish for rice as a dry masala. She had added a little bit of potato to it, and I loved the dish. She also told me how it was very good for health and helps regulate blood sugar levels. Now, 10-15 years back, I would have closed my eyes and thought it the absolute truth. But, the internetista that I have evolved to be(if thats a word….internetista 🙂 ), I double checked that over the internet. No offense Mom, its just a habit these days. And, it is true: Kohlarbi is an excellent source of Vitamin C. It is good for the skeletal, digestive and lymphatic systems. It has the ability to regulate blood sugar levels, and so is used both for diabetes and for hypoglycemia.

Yesterday to go with my Lauki Tofu Parathas, I made this kurma using noolkol or kohlrabi.

Ingredients:

2 tbsp oil

4 cloves

1 cinnamon stick

2 green cardamom cloves

1 medium onion chopped

2 tsp ginger garlic paste

1 tomatoes chopped

2 large kohlrabi peeled and chopped

1 medium potato chopped

handful of frozen green peas

1 sprig curry leaves

1/4 tsp turmeric powder

Salt to taste

2 tsp of lemon juice(optional)

cilantro for garnish

For Paste:

1/4 cup grated frozen coconut – thawed

1 tsp fennel seeds

2 tbsp fried gram dal or pottukadalai

1 tomato chopped

1/2 tsp garam masala

1/2 tsp chilli powder

2 tsp coriander powder

Method:

Grind all the ingredients given for the paste, into a very fine paste using a little water.  Set aside

In a pressure cooker over medium high heat, add the oil and the whole garam masala – cinnamon, cloves and cardamom. When they are fried, add the chopped onion and curry leaves. Fry until the onion is soft. Add the ginger garlic paste and fry until the raw smell of ginger and garlic disappears. Add the chopped tomatoes, salt and turmeric powder. Fry until the tomatoes are soft. Now, add the spice paste and fry until it is well incorporated. Add the noolkol, potatoes and peas, add enough water and close the lid of the pressure cooker. Cook for 1 whistle. Wait until the pressure is released. Drizzle the lemon juice and sprinkle the cilantro. Serve hot with rotis, parathas or pulav.

Verdict: It was a very spicy, thick gravy. The noolkol was cooked perfectly, was tender and almost has a sweet taste when it melts in your mouth. I am planning on using it a lot more in my kitchen here onwards. A good discovery 🙂

This goes to the Think Spice – Garam Masala Event hosted by Sara’s Corner. The Think Spice event is a brain child of Sunita of SunitaBhuyan.com.

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5 Comments

  1. NS

    Thanks for the wonderful recipe. The recipe was easy to make and turned out delicious. We loved it with rice.

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