Kohlrabi curry is a flavourful vegan dish prepared in a rich tomato-based sauce. It comes together in just 30 minutes and pairs well with roti, paratha or rice.
The seasoning and spices give it a real boost and the peanuts, coconut and lime juice enhance the taste and flavours. Kohlrabi flavoured with basic spices tossed with crushed peanuts and desiccated coconut then flavoured with lime juice to add a zing.
This simple curry gets ready in under 30 minutes and requires little prep. Make your weeknight dinner stressfree with a quick and easy side dish for paratha or chapati such as Jeera Aloo, Capsicum Masala, Green Peas Masala, Bhindi Do Pyaza, Vegetable Chettinad, Babycorn Masala.
Notes On Ingredients
Here’s everything you’ll need to make this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Whole Spices: I’ve used the regular spices that we use to make tadka –mustard seeds, cumin seeds and dried red chillies.
Dry Spices: To make this curry I’ve used basic spices – asafoetida, turmeric powder, chilli powder, coriander powder and cumin powder.
Liquids: Like any other Indian curry, this recipe needs oil and water.
Vegetables: Kohlrabi, pureed tomato, coriander, curry leaves, half lime.
Extras: Crushed peanuts and desiccated coconut to add a crunch and flavour to the curry.
How To Make Indian Kohlrabi Curry?
(This is an overview with process photos, the full recipe is at the bottom in a recipe card)
Step 1: In a pan, heat oil.
Step 2: Saute mustard, cumin, red chillies, curry leaves and asafoetida.
Step 3: Cook tomato puree with dry spices and salt.
Step 4: Add kohlrabi, water and cook until soft yet crunchy.
Step 5: Stir in crushed peanuts, desiccated coconut, coriander, lime juice and mix until well combined.
Enjoy delicious kohlrabi curry with steamed rice or rotis.
What is Kohlrabi?
Kohlrabi is a fantastically versatile root vegetable that actually belongs to the cabbage family. It has a crisp, crunchy texture with a mild sweet taste. This humble vegetable naturally does well with spices and suits the Indian palate very well.
The name kohlrabi literally translates to “Cabbage Turnip”, Kohl (cabbage) and Rabi (turnip) in German, sometimes it is also referred to as German Kohl or German Turnip. It was first developed by crossing cabbage and turnips. In India, this vegetable is widely used in many regional cuisines. Generally, this vegetable is called Knol Khol, Nol Kohl, Noolkol, Ganth Gobi, Navalkol, Navil Kosu and perhaps one of the most preferred vegetables in many households for its refreshing flavour.
Variations and Substitutions
This is a no onion and garlic recipe, but you can add finely chopped onions and crushed garlic cloves if you prefer.
Kohlrabi leaves are edible and add an extra flavour to the dish, so try incorporating them if they come with this vegetable.
Potato or spinach makes a great combination with kohlrabi. Try adding them for a change when you make it next time.
In tadka, you can add chana dal for extra crunch and taste.
You can replace desiccated coconut with freshly grated coconut.
Tips and tricks to make perfect kohlrabi curry
Peel: Ensure to peel the tough layer of skin completely off, cut it in half and then chop it into thin, small cubes. The thinner the pieces are, the quicker it gets cooked.
Peanuts: Roast peanuts first before crushing, as it gives a nice nutty taste and aroma.
Seasoning: Extra seasoning/tadka infuses great flavours and makes this curry more appetising.
Tomatoes: If you use tart tomatoes, check the taste and decide if lime juice is required or not. I’ve used mild tomatoes, which actually infuse sweet flavour, so lime juice balances the spicy and sweet flavours of the curry and adds a little zing.
Notes
I’ve cooked the kohlrabi such that it is soft yet firm and crunchy when you bite. If you like it to be very soft and kind of melt in mouth texture then add more water and cook for a little longer. Alternatively, boil the kohlrabi first and then toss it with a tomato-based sauce. If you prefer to boil it, then you need not cook it longer later with spices.
Adjust seasoning and spices as per your personal preference.
You can reduce the quantity of mustard and cumin to half if you do not like extra seasoning.
I used frozen curry leaves as I didn’t have fresh ones on hand. I usually keep a batch in the freezer to use whenever I run out of fresh leaves and don’t want to make a trip to the Asian store, which is a bit far from home. I would recommend fresh curry leaves for the best flavour.
Storage
Fridge: This delicious South Indian curry stays good for 3-4 days in the fridge if stored properly in a clean airtight container.
Freezer: This is an ideal freezer-friendly recipe and a perfect dish to have in a meal prep plan. Make a big batch ahead of time, once the curry cools down, divide it into the required portions into freezer-safe containers or ziplock bags and put them in the freezer.
Defrost: Thaw the kohlrabi curry the night before you plan to consume it. Take a portion out of the freezer and pop it in the fridge to thaw overnight. Reheat it in the microwave or in a saucepan over medium heat on the stovetop until piping hot.
Serving Suggestions
Kohlrabi curry paired with hot rice, mung dal, and papad makes a delicious midweek meal.
It is a tasty curry to serve with masala roti, spinach chapati or moringa leaves paratha.
Serve it as a side dish with dal rasam and rice for a comforting meal.
More south Indian side dishes
Kohlrabi Curry (knol Khol Curry)
Equipment
- 1 Kadai/Skillet
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon =15ml ; 1 Teaspoon = 5ml
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 dried red chillies break into 2-3 pieces
- few curry leaves
- ½ teaspoon asafoetida
- ¾ cup (or) 155 gms (or) 2 medium-size tomato puree
- salt as required
- ¼ teaspoon turmeric powder
- 1 teaspoon chilli powder
- ¼ teaspoon coriander powder
- ½ teaspoon cumin powder
- 2 cups (or) 339 gms kohlrabi peeled, halved and chopped to thin cubes.
- ⅓ cup water
- 2 tablespoon crushed peanuts
- 2 tablespoon desiccated coconut
- ½ lime extract juice
- handful coriander leaves chopped
Instructions
- In a deep skillet or kadai, heat 1 tablespoon oilon medium-low flame.1 tablespoon oil
- Once the oil is hot, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds and let the mustard pop and cumin sizzle.1 teaspoon mustard seeds, 1 teaspoon cumin seeds
- Now add 1 dried red chillies, few curry leaves, ½ teaspoon asafoetida and stir and fry for few seconds.1 dried red chillies, few curry leaves, ½ teaspoon asafoetida
- Add ¾ cup (or) 155 gms (or) 2 medium-size tomato puree followed by ¼ teaspoon turmeric powder, 1 teaspoon chilli powder, ¼ teaspoon coriander powder, ½ teaspoon cumin powder, salt and mix until well combined.¾ cup (or) 155 gms (or) 2 medium-size tomato puree, salt, ¼ teaspoon turmeric powder, 1 teaspoon chilli powder, ¼ teaspoon coriander powder, ½ teaspoon cumin powder
- Increase the flame slightly and cook for 2-3 minutes.
- Now add chopped 2 cups (or) 339 gms kohlrabi, ⅓ cup water and mix until it is well coated with tomato masala. Close the kadai with a lid.2 cups (or) 339 gms kohlrabi, ⅓ cup water
- Reduce the heat to lowest possible setting and cook for around 10 minutes.
- Take off the lid, add 2 tablespoon desiccated coconut, 2 tablespoon crushed peanuts, handful coriander leaves, juice from ½ lime , mix well and turn off the heat.2 tablespoon crushed peanuts, 2 tablespoon desiccated coconut, ½ lime , handful coriander leaves
- Serve piping hot kohlrabi curry with roti or rice.
Notes
Nutrition
More Indian Side Dishes
KEEP IN TOUCH
Do let me know if you make this simple vegan Indian curry kohlrabi curry recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
We love it! Onion and garlic added well, every ingredient has a wonderful effect in this dish. Thank you so much for sharing!
I made this and it was so delicious!
I subscribe to a vegetable box and every now and then I get kohlrabi and I find super difficult to use it because it isn’t something I used to eat (Brazilian living in Sweden) but now I have a favourite recipe. Thanks, Geetha!
Simone, I’m so glad you enjoyed my recipe and appreciate for taking the time to leave your feedback.
Oh I love the look of this! I will definitely be giving this a try next time I have kohlrabi.
This kohlrabi curry reminds me of my grandma she always prepared this everytime we visit her. The flavors are so refreshing and this makes a good meal option when paired with paratha or steamed rice.
I’m so happy Paarul, this post brought back your memories.
Loved the addition of tomatoes for the tanginess and peanuts for the nutty flavor and crunch. This is something I would totally enjoy with a steaming bowl of rasam rice or dal khichdi. The colour of the sabzi really attracted me Geetha.
Yes, Vidya! rice, rasam and this dish make an awesome combination, dal khichdi sounds like a great option too. Next time, I’ll try this dish with dal khichdi. Thanks for the idea.
I have never tried nor tasted kohlrabi curry but your preparation with tomato puree, our favourite crushed peanuts and coconut sounds absolutely flavorful ! Infact your post is tempting me to try out this dish soon. Thanks for the share.
I’m so pleased Poonam, Do try this out, I’m sure you will love it.
The tomato puree and crushed peanuts in this curry are definitely catching my eye, Geeta ! this is so flavourful would be great with roti and rice alike…
Thanks Kalyani.
Loved the idea of using peanuts which makes it so crunchy. It is bursting with flavors and looks absolutely scrumptious
Thank you Narmadha.
I loved the colour of your curry and that is what caught my eye first. The tomato puree would certainly add a level of tanginess to this curry.
Thank you Aruna.
Love the difference in the masala of this recipe and it colour, Geeta . I am so glad to see peanuts added as I do feel they complement the flavour of the kholrabi.
Yes Seema, peanut definitely adds a crunch and indeed compliments the flavour.
Wow you made simple ganth gobhi gorgeous. Dessicated coconut roasted peanut gives an extra crunch to the curry. Sounds super yummy. I would love to have it plateful without anything.. Bookmarking the recipe to try sometime.
Thank you so much Sujataji, do try and let me know how you liked it.
Never used this veggie but the dish looks so flavourful .a good side dish with dal rice or can relish this with pooris too!!
Do try Swati, I’m sure you’ll end up making this dish again and again!
Yumm!! I just love such simple yet super delicious curries using simple ingredients, especially if it is without onions or garlic! Looks so delicious dear! can see myself looking for this vegetable at the grocers next time just to make this curry! Awesome share dear!
Thank you Vanitha. I’m so glad you like this dish. Do let me know how it turned out when you try this dish.
Oooh yum! This sabzi sounds so flavourful! I’m definitely going to try this out. 🙂
I’ve always had kohlrabi in a South Indian-style preparation, never like this. I love the addition of peanuts, tomatoes and coconut here.
Thank you.
Totally love the addition of peanuts to this stir fry… I usually love to eat such stir fries on its own. This looks like one I would finish that whole bowl…
I too love to have a bowl of this dish on its own sometimes. Such a dish really doesn’t need any side dish to go with. Isn’t it?
This kohlrabi curry looks so flavorful and delicious. I hardly ever use kohlrabi for cooking but looking at your recipe, I should.
Do try this Mayuriji, I’m sure your family will love it and you to make it again and again.