KOHALRABI KUTTU (NOOL-KOLL, GERMANTURNIP)

The taste and texture of this vegetable are similar to Broccoli or the hard part or cabbage or like a radish with a strong flavor. Kohlrabi is one of the most commonly eaten vegetable in Kashmir, locally called as Monj; there this vegetable is eaten along with leaves. Kashmiri people use this vegetable at least 3-4 times in a week. They make a lot of verities with this vegetable like Dum Monj and one more non spicy version is Monj Haakh.When I was in Ooty I use to find a lot this vegetable very fresh in local local vegetable market. In Tamil they call this as Nool koll. They use this vegetable in Sambars and kootu s.This crisp and juicy light green vegetable contains very less means .1 gm fat and lot of water and dietary fiber with lot of vitamin. A very good choice for salads. Some regional names for this vegetable are --- Ganth – godhi in Hindi, Navil Kos in Kannada. I Andhra Pradesh people don't know about this vegetable so I think we don't have any name for this in Telugu.

INGREDIENTS:-----

Kohalrabi(Nool-koll, germanturnip) ---- 1 cut in to 1/2 inch cubes

Moong dal --- 1 cup

Small onion(sambar onion) --- 1/2 cup peeld and washed

FOR PASTE:---

Grated coconut --- 1 tab sp

Green chilies --- 4

Cumin seeds -- 1 tea sp

ginger -- 1/2 inch piece

Grind all above ingredients in to a coarse paste with little water and leave a side.

Salt to taste

turmeric powder --- 1/2 tea sp

Oil -- 2 tab sp

Mustard seeds --- 1/2 tea sp

Asafoetida -- 1/4 tea sp

Curry leaves --- 12 no.

METHOD:---

1. Wash and soak moong dal for 10 min. then add Kohalrabi pieces and cook till dal and vegetable become soft.

2. Now add ground paste, turmeric powder, salt to taste mix well and cook for 5 more min.

3. Heat oil in a fry pan add mustard seeds and let them popup then add asafoetida,curry leaves then add this to dal and Kohalrabi mixture mix well and remove from the heat.

Serve with rice and Pappad(appadam).