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
- Green Chili
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:
- 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
- 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.
- 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.