Noolkol Kootu / Knol Khol Kootu / Kohlrabi Kootu
NoolKol Kootu is an easy one pot vegetable and lentil side dish, with coconut gravy from the South Indian Cuisine. A Vegan, No Onion No Garlic Curry recipe that is a perfect side dish for main course rice recipes or chapati. Noolkol is also known as Ganth Gobhi, Knol Khol or Kohlrabi which is available during winter season in India.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups Noolkol, Knol Khol or Kohlrabi roughly chopped (1 cup is 200 gms measurement)
- 1/2 cup Yellow Moong Dal (1/2 cup is 125 ml measurement)
- 1/4 tsp Turmeric Powder or Haldi powder
- salt to taste
- Water as required to grind + adjust gravy consistency
- FOR THE COCONUT GRAVY
- 1/2 cup Grated Coconut (1/2 cup is 125 ml measurement)
- 2 1/2 tsp Urad Dal
- 1 tsp Jeera or Cumin Seeds
- 3-4 nos. Whole Red Chillies
- 2 tsp Coconut Oil
- FOR TEMPERING
- 2 tsp Coconut Oil
- 1/4 tsp Mustard Seeds or Rai
- Few sprigs of curry leaves as required
- 1-2 nos. Whole Red Chillies (Optional )
- A Pinch of asafoetida or Hing (skip this ingredient for gluten free recipe )
Instructions
- 1
Soak 1/2 cup (125 ml) lentils or yellow moong dal in water for atleast 15 mins prior to pressure cooking.
- 2
Wash, peel and roughly chop Noolkol into thick chunks (easier to pressure cook and will not turn mushy)
- 3
Now pressure cook the noolkol and the lentils with enough water along with turmeric powder.
- 4
For the coconut gravy, heat a small pan or kadhai, add coconut oil along with Urad dal, Whole red chillies, Jeera and cumin seeds.
- 5
Saute this until the urad dal turns brown. To this, add grated coconut and saute for a few seconds.
- 6
Remove the pan from heat and allow it to cool completely before grinding with 3/4th cup of water into a thick gravy.
- 7
Once the vegetable and lentils have cooked, heat a kadhai, add 2 tsps of Coconut oil, whole red chillies, mustard seeds and curry leaves along with a pinch of asafoetida or hing.
- 8
Once the mustard crackles, add the cooked lentils + Noolkol and the coconut gravy. Add salt to taste and mix everything together.
- 9
The Kootu will be very thick so add some water to adjust consistency. Check for salt and add extra, if required.
- 10
Simmer for a few seconds only and then switch off the flame, serve it piping hot with rice or chapati.