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.
Servings: 3
Calories: 182kcal
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 Dry 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 2 nos, peeled, halved and chopped to thin cubes.
- ⅓ Cup water
- 2 tablespoon Crushed peanuts
- 2 tablespoon Desiccated coconut
- Lime juice from ½ lime
- handful Coriander leaves
Instructions
- In a deep skillet or kadai, heat oil on medium-low flame.1 Tablespoon Oil
- Once the oil is hot, add mustard, cumin and let the mustard pop and cumin sizzle.1 Teaspoon Mustard seeds, 1 Teaspoon Cumin seeds
- Now add red chillies, curry leaves, asafoetida and stir and fry for few seconds.1 Dry red chillies, few Curry leaves, ½ Teaspoon Asafoetida
- Add tomato puree followed by turmeric, chilli powder, coriander powder, 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 kohlrabi, 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 desiccated coconut, crushed peanuts, coriander, lemon juice, mix well and turn off the heat.2 tablespoon Crushed peanuts, 2 tablespoon Desiccated coconut, Lime juice, handful Coriander leaves
- Serve piping hot kohlrabi curry with roti or rice.
Video
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.
Nutrition
Calories: 182kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 92mg | Potassium: 921mg | Fiber: 9g | Sugar: 8g | Vitamin A: 583IU | Vitamin C: 104mg | Calcium: 72mg | Iron: 3mg