Knol Khol Poriyal (Spicy Fried Kholrabi)

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Knol Khol Poriyal (Spicy Fried Kholrabi)

Knol Khol Poriyal (Spicy Fried Kholrabi) is a traditional Indian recipe (from South India) for a classic poriyal-style stir fry of kohlrabi cooked with curry-style spices. The full recipe is presented here and I hope you enjoy this classic Indian version of: Spicy Fried Kholrabi (Knol Khol Poriyal).

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Serves:

Rating:

Tags : Curry Vegetarian Recipes Spice Recipes Indian Recipes

I love kholrabi as an accompaniment and am always on the lookout for new recipes so I was delighted to see this recipe from north and east India. This is a spicy stir-fry that makes an excellent and unusual accompaniment. It is also most commonly used in eastern parts of India like West Bengal and also in Bangladesh where it is called as ‘ol kopi’ and also in north India (Kashmir) popularly called as ‘Nol Kohl’. This, however, is a classic South Indian dish.

Ingredients:

For the Coconut Mixture:
45g (1/2 cup) fresh coconut, grated
2 garlic cloves, peeled and chopped
1 cm (1/2 in) fresh ginger, peeled and chopped
1/2 tsp ground turmeric (turmeric powder)
1 tsp red chilli powder

For the Fish Coconut Stir Fry:
270g (3 cups) Kohlrabi, peeled and sliced
1 Onion, sliced
1 Tomato, diced
40g (1/4 cup) Green peas (Matar)
2 Dry Red Chillies
1/2 tsp Cumin seeds (Jeera)
1/2 tsp Mustard seeds (Rai/ Kadugu)
1 tsp Black Urad Dal (Split)
A few Curry leaves
1/4 tsp Turmeric powder (Haldi)
1/2 tsp Red Chilli powder
1 tbsp Coriander Powder (Dhania)
2 tbsp Desiccated Coconut
Sea Salt, to taste

Method:

Take the kohlrabi and peel the outer fibrous part then cut into small dice.

Heat oil in a heavy-based pan. When heated, add cumin seeds and mustard seeds. When they splutter, add a tsp of the black urad dal.

Keep frying until the dal turns brown then add the curry leaves, dry red chillies and turmeric powder. Cook the ingredients for 1 minutes then add the onions and continue frying for about 4 minutes until they are soft and translucent.

Stir in the sliced tomato and cook for about 5 minutes until they begin to soften. Add the fresh peas, followed by kohlrabi slices and mix everything. Reduce to a simmer, cover with a lid and cook for about 20 minutes, stirring occasionally, until the kohlrabi is tender.

Stir in the coriander powder, red chilli powder and season with salt to taste. Stir in the desiccated coconut, then mix well, cover the pan and cook for 5 minutes.

Once everything is tender, take off the heat, turn into a warmed serving dish, sprinkle over the coriander leaves and bring to the table.

Serve Kohlrabi curry along with Dal Tadka and Steamed Rice for a weekday meal with your family.