Kohlrabi (Noolkol) Porial
Simple yet awesome side dish made with Kohlrabi (Noolkol) - a vegetable belonging to the cabbage family!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Ingredients
- 3 Kohlrabi/ Noolkol chopped
- 2 tbsp Yellow split moong dal soaked for 30 mins
Seasoning ingredients
- 1/4 tbsp Mustard seeds
- 1/4 tbsp Urad dal
- 2 Red chilies broken
- 1 sprig Curry leaves
- 1 tsp Hing powder
- 1 Onion chopped
- 2 Green chilies chopped
- 1 tsp Turmeric optional
- Salt to taste
- 3 tbsp Coconut grated or paste
Instructions
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Wash and soak yellow split moong dal in water for 30 mins. You can substitute chana dal instead of moong dal in which case soak for an hour.
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Wash the kohlrabis and remove the skin with a food peeler and cut into thin strips or cubes.
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Take a pan, prepare the tadka (mustard, red chillies, urad dal, curry leaves) and fry some onions, green chilies, and add the chopped kohlrabi, drained soaked moong dal, turmeric (optional), salt, a little water, cover and cook for 5 mins.
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When it is fully cooked, add grated (or coarsely ground) coconut, mix well.
Recipe Notes
- You can use the same recipe to make variety of veggie porial – chayote squash (chow chow or Bangalore kathirikai), white/ red radish, yellow pumpkin, cabbage, green beans, carrot, beetroot, cauliflower, eggplant, etc.
- This dish is best enjoyed with sambar, kara (vathal) kolambu, any dal, rasam, variety rice, roti etc.