Kohlrabi Curry (Knol Khol Curry + Video)

Kohlrabi Curry – a delicious vegan and gluten-free curry made with a tomato-based sauce that makes a delicious accompaniment with roti, paratha or as a side dish with 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.

As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “JUMP TO RECIPE” or “PRINT RECIPE” or click the “JUMP TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.

Kohlrabi is fantastically a 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 Indian palete very well. The name kohlrabi literally translates to “Cabbage Turnip”, Kohl (cabbage) and Rabi  (turnip) in German. 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, Noolkol, Ganth Gobi, Navalkol, Navil Kosu and perhaps one of the most preferred vegetables in many households.

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.

Watch how to make Simple Kohlrabi curry

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Kohlrabi Curry Recipe Variations

This is a no onion and garlic recipe, feel free to add finely chopped onions and crushed garlic.

Kohlrabi leaves are edible and it adds an extra flavour to the curry, try adding it if you get them along with this vegetable.

Potato or spinach makes a great combination with kohlrabi. Try adding them for a change or when you make next time.

In tadka, you can add chana dal for extra crunch and taste.

Ingredients

Whole Spices: I’ve used the regular spices that we use to make tadka -mustard, cumin, 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.

ingredients in an individual bowls placed on the table to make kohlrabi curry.

Instructions

Fry mustard, cumin, red chillies, curry leaves and asafoetida.

Cook tomato puree with dry spices and salt.

Add kohlrabi, water and cook on low heat until soft yet crunchy.

Add crushed peanuts, desiccated coconut, coriander, lime juice and mix until well combined.

process of making kholrabi curry.

Enjoy delicious kohlrabi curry with steamed rice or hot rotis.

holding a bowl of kohlrabi curry in a hand.

Tips and tricks to make perfect kohlrabi curry

Ensure to peel the tough layer of skin completely off, cut it to half and then chop it into thin small cubes. The thinner the pieces are, the quicker it gets cooked.

Roast peanuts first before crushing, it gives a nice nutty taste and aroma.

Extra seasoning/tadka infuses great flavours and makes this curry more appetising.

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 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.

Feel free to substitute freshly grated coconut for desiccated coconut.

I’ve used frozen curry leaves as I didn’t have fresh curry leaves in hand. Usually, I save a bunch of curry leaves in the freezer to use whenever I run out of it and don’t feel like making a trip to Asian stores which is little away from home. Use fresh curry leaves to make this curry more flavourful.

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5 from 6 votes

Kohlrabi Curry (knol Khol Curry)

Kohlrabi Curry - a delicious curry made with a tomato-based sauce that makes a delicious accompaniment with chapati or as a side dish with rice. The seasoning and spices give it a real boost and the peanuts give it a crunch.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Curries, Side Dish
Cuisine: Indian
Servings: 3
Author: Geetha Priyanka

Ingredients

1 cup = 250ml ; 1 tbsp =15ml

  • 2 tbsp Oil
  • 1 tsp Mustard
  • 1 tsp Cumin
  • 1 Red chillies break into 2-3 pieces
  • few Curry leaves
  • 1/2 tsp Asafoetida
  • 3/4 cup (155 gms) Tomato puree 2 medium-size
  • Salt as required
  • 1/4 tsp Turmeric powder
  • 1 tsp Chilli powder
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 2 cups (339 gms) Kohlrabi 2 nos, peeled, halved and chopped to thin cubes.
  • 1/3 cup water
  • 2 tbsp Crushed peanuts
  • 2 tbsp Desiccated coconut
  • Lime juice from 1/2 lime
  • handful Coriander

Instructions

  • In a deep skillet or kadai, heat oil on medium-low flame.
  • Once the oil is hot, add mustard, cumin and let the mustard pop and cumin sizzle.
  • Now add red chillies, curry leaves, asafoetida and stir and fry for few seconds.
  • Add tomato puree followed by turmeric, chilli powder, coriander powder, cumin powder, salt and mix until well combined.
  • Increase the flame slightly and cook for 2-3 minutes.
  • Now add chopped kohlrabi, water and mix until it is well coated with tomato masala. Close the kadai with a lid.
  • Reduce the heat to lowest possible setting and cook for around 10 minutes.
  • Take off the lid, add desiccated coconut, crushed peanuts, coriander, lemon juice, mix well and turn off the heat.
  • Serve piping hot kohlrabi curry with roti or rice.

Video

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This recipe is a part of A to Z challenge, a challenge initiated by super active bloggers Jolly Makkar and Vidya Narayan on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month challenge is to make a dish with an ingredient name starting with letter ‘K‘ so I choose Kohlrabi as a star ingredient.

My earlier contributions to this interesting challenges are Carrot Coconut Kheer, Healthy Dates Bar, Flaxseed Porridge, Eggplant Chutney, Hibiscus Tea.

MORE SIDE DISH OPTIONS:

KEEP IN TOUCH

Do let me know if you make this simple knol khol curry. I love to get feedback from readers.

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