Growing Kohlrabi/ noolkol in the garden and curry made two ways!

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I was able to successfully grow kohlrabi in my garden this year! It is one of the easiest vegetables to grow, provided you have made the area rabbit-proof. I used a gardening tip and planted a row of lettuce as a companion right next to it. They grew pretty tall and yielded nice bulbs. Luckily, only one (out of 12) was attacked by a caterpillar-like pest. I harvested them before they got very woody and it was perfect and tender without too much fiber. Kohlrabi is considered one of the healthiest vegetables, high in vitamins B, C and minerals potassium, copper, manganese.

Bringing these dishes to the virtual blogger’s party, Fiesta Friday #23, over at Angie’s blog, The Novice Gardener. Thank you Angie and this week’s co-hosts! This is also my entry into the Virtual Vegan Potluck at An Unrefined Vegan. Do check out the links for awesome recipes from other bloggers!

In this picture you see butter leaf lettuce on the left and kohlrabi on the right.

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The whole kohlrabi plant is taken out; the root is removed and tender leaves can be stored and used in other recipes.

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I present two delicious curries of this nutrient-rich vegetable. One is a simple saatvik dry side dish that I learned to make from my mother-in-law. The other is adapted from my blogger friend Namrata of My Food Tapestry. I have adapted her recipeΒ for mixed vegetable dish and used kohlrabi almost exclusively.

Let’s start with the simple dry curry:

The vegetable is roughly peeled and cut into thin slices like this.

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Cooking with Indian spices, simple as that!

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Kohlrabi dry curry

  • Servings: 5
  • Difficulty: easy
  • Print

Ingredients:

kohlrabi- 2 medium

curry leaves- a few

turmeric powder- a pinch

red chilly powder- 1/4 tsp.

salt- to taste

curry powder– 1 tsp. (optional, sub with cumin + coriander powder)

for tempering:

mustard seeds- 1/2 tsp.

urad dal/black gram- 1 tsp.

asafoetida powder- a pinch

oil- 1 tbsp.

Method:

* Cut washed kohlrabi into thin slices.

* Heat oil in shallow pan, add mustard seeds, asafoetida and urad dal. When seeds splutter, add curry leaves and kohlrabi. Add salt, turmeric powder and cook with lid on.

* When the vegetable is soft, add the other spices and blend well. Serve warm with rice and lentil rasam/sambar. Or just eat it plain, it is yummy!

Here’s what you need for the gravy version,

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Kohlrabi curry in tomato gravy

  • Servings: 6
  • Difficulty: easy
  • Print

Β Ingredients:

kohlrabi- 2 medium

tomatoes- 3

carrot- 1

(small) onion- 1

mustard seeds- 1/2 tsp.

oil- 1 tbsp.

salt- to taste

for spice mix:

chana dal- 1 tbsp.

urad dal- 1 tbsp.

coriander seeds- 1 1/2 tbsp.

red chillies- 2

cloves- 2

cinnamon stick- a small bit

poppy seeds- 1 tbsp.

asafoetida- a bit (or a pinch of powder)

shredded coconut- 2-3 tbsp.

Method:

* Dice kohlrabi and carrots. Prepare the spice mix by dry roasting all the ingredients except coconut. Then cool and grind along with coconut in a spice grinder.

* Steam kohlrabi and carrots in a separate pan till tender. Add required amount of salt.

* Meanwhile, heat oil in a shallow pan. Add mustard seeds and asafoetida. When the seeds splutter, add onion, turmeric powder.

* Add chopped tomatoes, salt and cook till gravy forms. Add cooked vegetable, spice mix and blend well on low heat.

* Serve with Indian flat bread or rice.

 

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42 responses to “Growing Kohlrabi/ noolkol in the garden and curry made two ways!

  1. Pingback: Fiesta Friday #23|Happy 4th of July! | The Novice Gardener·

  2. Congrats on growing kohlrabi this year! Both of these dishes look delicious, and I love your beautiful presentation. Thanks for sharing, and happy Fiesta Friday! πŸ™‚

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  3. I love love love Kholrabi !!! It’s not in season here right now but I cook a ton of it in the fall and winter. Thank you for this yummy recipe!

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  4. You should be very proud of your green thumb, look at those vegetables!!! I agree with Loretta, it must be very satisfying cooking with your own vegetables! Thanks for bring this to FF!

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  5. Bravo! So lucky to be able to grow your own greens! In Tuscany, where I come from we eat kohlrabi’s leaves, boiled and sauteed in a pan with garlic. Love them! πŸ™‚

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  6. Oh yum Apsara! I love Kohlrabi! Haven’t had it in ages though, as it’s hard to find here in Florida, but in Switzerland we would have it a lot. Unfortunately, I am not gifted with growing anything at all, so growing my own would be out of question πŸ˜‰ Thanks so much for brining this flavorful dish to the Fiesta Friday! Hopefully you had a great time there! Sylvia

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  7. I love kohlrabi! I almost always eat it raw but your curries sounds delicious! Thanks for sharing and bringing them to FF! πŸ™‚

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  8. If only I had these recipes last year when I grew kohlrabi. If you haven’t tried it, give the variety called “Kossak” a try. It’ll grow to the size of a soccer ball, I’m not kidding! So, imagine a dozen or so of those balls in my kitchen. Can you blame me for scratching it off my list of plants to grow this year? πŸ™‚ But I should give it another chance now that I’m armed with your recipes. Thanks for sharing at FF, Apsara!

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    • ha ha, that’s so funny, Angie. Even I bought more kohlrabis than I wanted to, this year. I have too many greens that I’m throwing away, unfortunately! I’m glad you like the curry recipes. πŸ™‚

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  9. Wow, Apsara! I’m so jealous of your homegrown kohlrabi. I really enjoy this root vegetable in salads and am digging your kohlrabi dishes. Love it! Thanks for sharing!

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  10. Pingback: Strangest Member of the Cabbage Family - Kohlrabi is Delicious and Nutritious! Try It! Recipes Included - In the Garden·

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