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Kohlrabi Curry (knol Khol Curry)

Geetha Priyanka
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.
5 from 8 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Curries, Side Dish
Cuisine Indian
Servings 3


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


  • 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.


Keyword knol khol curry, knol khol fry, knol khol kootu, kohlrabi curry, noolkol poriyal
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