Kohlrabi curry is a simple South Indian curry that is easy to make and great to serve with rice or roti. Perfect for a weeknight meal when served with dal.
Kohlrabi is one of those vegetables that looks strange in the supermarkets. It is called Knol Khol in India. I don’t remember eating it in India, but my mom said they ate it as kids. So, I started buying kohlrabi quite frequently.
It is a versatile vegetable that is crisp and tastes mild and refreshing. The skin is quite fibrous, so it definitely needs to be peeled before chopping. It is great to eat raw in a salad and takes on any flavor that it is cooked in.
I wanted to try Kohlrabi after seeing this recipe. I really loved the refreshing flavor and texture of this cabbage family member. It has long green stalks that are completely edible. Simply Recipes has ton of recipe ideas with kohlrabi.
South Indian Kohlrabi Curry:
This is my go-to recipe to make with knol khol. It is a simple South Indian style curry that is very easy to make with just a few ingredients. Here are the main ingredients needed for the curry:
- Kohlrabi – peeled and diced
- Onion
- Tomato
- Garlic
- Green Chili
- Tamarind
- Jaggery
Delicious Knol Khol Curry:
This curry can be made as spicy as you want. Tamarind and jaggery add tanginess and slight sweetness to the curry. Skip them if you like the curry spicy, but I like the combination of spicy, tangy and sweet.
How to Serve:
This is a great side dish to serve with either rice or roti. To make it a complete meal, serve one of these delicious dishes:
Kohlrabi Curry
Ingredients
- 1 tbsp Oil
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- 1 Medium Onion, diced
- 1 clove Garlic, minced
- 2 Green chilies, chopped
- 3 Medium Kohlrabi, peeled and diced
- 2 Medium Tomatoes, chopped
- 1 tbsp Tamarind paste
- 1 tsp Jaggery (or to taste)
- 1 tsp Red Chili powder
- To taste Salt
Instructions
- Heat oil in a pan, add the mustard & cumin seeds and after they pop, saute onions, garlic till translucent.
- Add tomatoes and green chilies; cover and cook till tender.
- Add boiled kohlrabi, red chili powder, tamarind paste, jaggery, salt and ½ cup of water. Cover and simmer for about 10 minutes or till the gravy thickens.
- Serve with steamed rice or dosa or even roti.
Notes
- To expedite the cooking process, microwave or steam chopped kohlrabi for 5 minutes or until tender. Alternately they can be pressure cooked too.
- Skip tamarind and jaggery if you like the curry spicy.
Nagalakshmi V
never tried kohlrabis. really really good!
KALVA
Wow never actually bought this beaty home.. next time i see it im gonna cook it.. nice one
Kate
Fantastic! Cooking for the second time tonight!
Gayatri
hi do I have to peel the Kohlrabi, I roasted and then peeled the hard outer covering.
Mililani Luana
Raw kohlrabi with your favorite cheese and wine… Awsome!!!
NBenson
I love this recipe! I haven’t been able to locate jaggery or tamarind paste in my area, but I fine some delightful substitutes. It’s easy and impresses people because they don’t see kohlrabi too often. Over jasmine rice is how I like it.
Unknown
Do I need to peel it? If so, before or after microwaving?
Unknown
Do I need to peel it? If so, before or after microwaving?
Pavani
Yes. Kohlrabi needs to be peeled and chopped before microwaving. Hope you like it.
Nisha Sundar
Never heard of this before… Found a new variety for the roti sides.. Nice…
Sharon S.
How many does this serve?
Sharon S.
How many does this recipe serve? (I’m assuming it’s meant to be a main dish?)
Pavani N
Hi Sharon, I usually serve this with rice or roti (Indian flat bread). This will make about 3-4 servings. Hope you try it.
Melissa
You can sub sub Mexican piloncillo sugar for jaggery
Melissa
You can sub sub Mexican piloncillo sugar for jaggery
Monique Boulanger
This is like a potato curry except with Kohlrabi rather than potatoes, making it pretty paleo friendly!
Elaine Newell
I don’t think I’ve ever had that but it looks inviting.http://jtrader.hubpages.com/hub/Best-Brands-of-Balsamic-Vinaigrette-Salad-Dressing