Kohlrabi Recipe (Knol Khol Poriyal)
Kohlrabi is commonly called as German kohl most popular in german speaking countries. It is also most commonly used in eastern parts of India like West Bengal and also in Bangladesh where it is called as ‘ol kopi’ and also in north india (kashmir) popularly called as ‘Nol Kohl’. It is also called as summer secret wonder vegetable rich in Vitamin C and Potassium. It is very easy to make and requires day to day ingredients to prepare them.
If you like this recipe, you can also try other Veg dry recipes such as
- 3 cups Kohl rabi , peeled and sliced
- 1 Onion
- 1 Tomato , diced
- 1/4 cup Green peas (Matar)
- 2 Dry Red Chillies
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Black Urad Dal (Split)
- Curry leaves , few
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1 tablespoon Coriander Powder (Dhania)
- 2 tablespoons Dessicated Coconut
- Salt , for taste
How to make Kohlrabi Recipe (Knol Khol Poriyal)
To begin making the Kohlrabi recipe, take kohlrabi and peel the outer fibrous part and cut into small squares.
Heat oil in a heavy bottomed pan. When heated, add cumin seeds and mustard seeds. When they splutter, add a teaspoon of black urad dal.
Saute until the dal tuurns brown. Now add in curry leaves, dry red chillies and turmeric powder.
After 1 minute, add sliced onions and fry till the onion becomes soft.
Add tomato slices and cook till they become little soft. Add fresh peas followed by kohlrabi slices and mix everything.
Now close the lid and cook for some more time mixing at regular intervals
Add spices - coriander powder, red chilli powder and salt as per taste.
Add dry dessicated coconut, mix everything and cook for few minutes by closing lid.
Cook till kohlrabi slices become soft. Turn off the heat and garnish with coriander leaves.
Kohlrabi Recipe (Knol Khol Poriyal) is part of the Beat The Heat With Summer Vegetables