kohlrabi stir fry | navilakosu palya |
Kohlrabi stir fry is a simple, tasty, healthy side dish for daily lunch menu. You can pair it with sambar, rice and a stir fry. It tastes good with chapathi or jowar roti too. It is vegan and a low calorie dish.
Some days we avoid using onion and garlic for religious or personal interests. Today's recipe is a no onion recipe
Kohlrabi or German Turnip is a cruciferous vegetable and belongs to the family Brassica Oleracea, same species as cabbage, cauliflower and brussel sprouts. It grows above the ground and looks like a turnip, but it is neither a root vegetable nor belongs to the turnip family. It has long leafy stems as an alien and a round bulb which may be purple, light green or white. The inside is whitish green . The bulb as well as the leaves are used in cooking. It is eaten both in cooked and raw form. Kohlrabi lends a different taste on cooking which is different from cabbage.
The stalk is used in salads. The leaves are used in dal and stir fry. The vegetable can be used in different dishes as stir fry, sambar and chutney.
Knolkhol is a good source of nutrients as Vitamin C, B6, potassium and magnesium. It is also a good source of anti-oxidants.
Kohlrabil is called by different names in different regions. It is Navilkosu in Kannada, Navalkol in Maharashtra, monj hakh in Kashmiri and Su Hao in Bengali.
a bowlful of kohlrabi stir fry
How to use kohlrabi in cooking:
Wash the vegetable, remove the leaves if any. Here, we are not using the greens in any way. Remove the skin and chop it. The middle portion is hard and discarded.
What goes in the stir fry ?
- Kohlrabi : It is the star ingredient here. You can chop it unevenly as it is usually done or cut into small bits. The way you cut the vegetable alters the taste of the vegetabel.
- Oil : Any cooking coil may be used.
- Seasoning : All the usual ingredients of seasoning are needed. They are mustard seeds, asafoetida, bengal gram, urad dal.
- Chilli : For that spicy flavour
- Fresh coconut : Essential but no compulsion.
- Ginger : You may add a small piece of grated ginger in the seasoning.
- Curry leaves : Essential in south indian cooking. It gives a distinctive flavour.
- Coriander : for garnishing
Making the stir fry :
The kohlrabi has a thick outer covering. It needs to be removed slowly. Wash and then peel the skin. Chop it and keep it aside. Make the seasoning and add the chopped vegetable. Sprinkle a little water and put salt. Allow to cook. Once it is tender, add grated coconut and fresh coriander to it..
A few South Indian no onion garlic recipes :
lemon rasam
instant raw mango pickle
cucumber stir fry
Ingredients
Equipment
Method
- Wash, peel the skin and chop the vegetable.
- Take oil in a pan. Add mustard seeds, as it crackles, put bengal gram, urad dal, turmeric powder and asafoetida. Now, add green chilli to it along with a few curry leaves.
- Put the chopped kohlrabi to it along with a little salt.
- Sprinkle a little water to it.
- Allow it to cook for sometime. Close a lid, it helps in proper cooking.
- Once it is cooked, add grated coconut and fresh coriander to it.
- Kohlrabi stir fry is ready to serve.
About the event :
Priya Iyer suggested "No Onion Garlic Stir Fry or Curry " at Shhh Secretly Cooking Challenge for the month of September. Priya has prepared a delicious gravy dish Sweet Corn Masala for the theme, do check it out.
Here, we are paired with a parter, exchange two ingredients and the dish is prepared using those ingredients. Later, it is put in the group for guessing. It is a fun way to engage with like minded individuals. I was paired with Mayuri Patel. She is a versatile cook whom I have closely seen in my blogging journey. I discussed about my plan to prepare kohlrabi stir fry and she gave me kohlrabi and urad dal as the secret ingredients. Mayuri Patel wanted to make Methi Corn Malai and I suggested jaggery and cumin accordingly. It is something which my children will relish, will be making it soon.
kohlrabi stir fry
If you ever make Kohrabi Stir Fry in your kitchen, take a picture and tag @foodiejayashree on Instagram or evergreendishes on Facebook. Until next time, Happy Cooking ! Be happy and cheerful.
This easy kohlrabi stir fry is a must try recipe. A quick and flavourful side dish. Am sure we will enjoy it with roti and dal.
Knol kol is such a rare find for us here. this simple palya with saaru + Anna is very comforting for sure..
Such a tasty curry, my mom use to prepare kohlrabi/know khol sambar a lot in our childhood. Goes well with rice and roti’s and easy to prepare.
This is one of my most favourite South Indian style stir-fry. Goes so well with sambar or rasam rice. You have prepared it so beautifully!
Knolkhol palya and tomato saar is my mother-in-law’s favourite lunch. Whenever possible she used to make this.I will look for some kohlrabi here to make this recipe.
Oh wow, what an easy and interesting recipe this is. We get so much of kohlrabi and I am on the lookout for recipes for the same.
Amma used to make this delicious kohlrabi sabzi. We used to eat it grudgingly then now all 3 of us were on the lookout for the vegetable. Thanks, Jayashree. This is how it was made at home. We will treasure it.
Knol kol pallya with coconut garnish is a perfect side dish for nuggekai sambar. Tastes heavenly . 😋
Tasty curry! It’s been ages since I made this. My mom makes this the exact same way. I am making this curry this weekend.
Kohlrabi stir fry looks super simple yet tasty side dish…. perfect to pair with any meal.