Knolkhol poriyal – Purple Kholrabi stirfry

khollrabi poriyal
Sometimes my husband feels veggie shopping is calming. He picks onions endlessly with an eye of a photographer, perfect tomatoes and especially picks the veggies we have not seen usually. Guess what came home this time… A huge purple kohlrabi. So far,  we have cooked only the greenish-white kholrabi before. These purple kholrabi really looked a bit spooky, perfect for a Halloween decor. 😉
purple kholrabi
Well, jokes apart we both were proudly expecting it to be the beautiful purple inside too. So the grand unveiling of the colour was scheduled. Our hearts thumping and my mind racing with ideas to showcase the purple beautiful flesh of that giant kholrabi. We made big hoohaa of it all and circled everyone around the vegetable cutting board. A centre slice of the vegetable sank all our hearts. It is the same old white inside😳. All that excitement vanished and we now had the slain vegetable the kitchen board!!
Within seconds the onlookers in the kitchen vanished and were back on to their busy world and left me to finish the task. Totally disheartened, I went for the absolute familiarity factor, Knolkol poriyal.
However, the end result was so comforting and absolutely worthy of adding to the A To Z recipe collection for the letter K.
In this group we bloggers try to put together recipes from.a common alphabet, this month being letter K. The initial thought for me was to go the Kale way, but once the Kohlrabi came, there was no turn back. If you are looking for Kale, here is one

Kohlrabi – Knolkhol

Belonging to the cabbage family, this cruciferous vegetable comes in green and purple. Both are a bit sweeter than cabbage and cauliflower. This is not a root vegetable but the stem that bulges to store food. This vegetable is so rich in Vit C and fibre and also a low-calorie vegetable. Just like any other cruciferous vegetable,l it is rich in glucosinolates and isothiocinates. It helps to reduce inflammation and reduce plaque formation.
knol khol
 Though it is a quite common recipe in my inlaws, it is a very tasty and flavourful one. Paired with rice, sambhar or rasam it is a complete meal. The curry leaves add a wonderfully subtle taste with the sweetness of the coconut. Hope you enjoy it as much as we enjoyed making it and if you see purple kohlrabi with a purple heart… Don’t miss to show yours. Here is the rasam recipe I will serve it with. 
or
Don’t miss to write to us or keep following us @mildlyindian. 
Print Recipe
Knolkhol poriyal Yum
Purple Kholrabi stirfry
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
for tempering
for poriyal
for garnishing
Servings
Ingredients
for tempering
for poriyal
for garnishing
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Peel the skin of the knolkhol and dice the flesh into 1 cm or smaller cubes.
  2. Heat the oil and add the mustard seeds and cumin seeds. the mustard seeds when splutters add the urad dal and the curry leaves.
  3. Add the diced knolkhol and add salt and turmeric powder.
  4. Saute well and sprinkle a bit of water. Cover and cook for about 5-7 minutes till the knolkhol is tender.
  5. Keep watching the water level.
  6. Once the cubes are fork tender, stir in the freshly grated coconut and saute for another two minutes.
  7. Remove from heat and serve warm
    khollrabi poriyal
Recipe Notes

I have used the tender leaves of the kholrabi as well. They taste really lovely as well.

Share this Recipe

Offers just for you!

Newsletter

Subscribe & Follow

You Might Also Like

29
Leave a Reply

avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouth
Photo and Image Files
 
 
 
Audio and Video Files
 
 
 
Other File Types
 
 
 
16 Comment threads
13 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
17 Comment authors
sasmitaPaarulJollymildlyindianVidya Narayan Recent comment authors

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  Subscribe  
newest oldest
Notify of
Shobha Keshwani
Guest

I love any kind of poriyal.. It pairs well with dal chawal and curd rice. Must try this . Usually I cook knolkhol like kootuwith dal

Mayuri Patel
Guest

I recently added the green kohlrabi to my soup and was wondering why I don’t use this vegetable enough. So along comes your simple and delicious looking poriyal, so next time I buy kohlrabi, I know what to make. I can imagine the excitement of the whole family, on the whole purple kohlrabi scene.

Rafeeda - The Big Sweet Tooth
Guest
Rafeeda - The Big Sweet Tooth

Haha what a climax! grin It is a pity that the beautiful purple hue stayed out only. Hehe… having said that, this poriyal sounds like something I would really enjoy with my rice and dal… got to hunt for this veg soon…

The Girl Next Door
Guest

Oooh, I love the look and sound of this Knol Khol Poriyal! It would taste beautiful with some sambar or rasam rice. Lovely recipe. smile

Vanitha Bhat
Guest

Loved the way you and your family unveiled the true colors of the purple knol khol; hilarious!!! My family is not a big fan of this (my husband hates this as this was the only veggie he got in the hostel!!), but I love poriyals and especially with these simple flavors; I don’t mind trying! Yumm share dear <3

Sujata Roy
Guest

Never used this vegetable. Sounds interesting. Poriyal looks absolutely delicious and flavorful. Loved it. Saving the recipe to try sometime.

Swati
Guest

This one sounds a simple and favourful dish with dal rice. a new vegetable for me nut the dish looks so yumm and reading after the health benefits will love to try it.

Aruna
Guest

Knolkol is not a vegetable I cook with often, but your simple recipe is pushing me in the direction of trying it. I am smiling at the story of your purple Knolkol adventures. Happy New Year.

Geetha
Guest

I love poriyal with any veggie. Purple kohlrabi poriyal sounds delicious. I can imagine the great nutty flavours imparted by the coconut. Lovely share…

Narmadha T
Guest

I too make poriyal in the same way. Looks so tempting and delicious. Btw you have not added green chilli or red chilli for spiciness. You don’t add anything for spiciness?

Kalyani
Guest

The purple variety intrigued me too, Seema ! what a vibrant colour it has on the outside.. Simple poriyals like this with Chuda chuda rasam saadham… bliss smile

Poonam Bachhav
Guest

Loved reading the post Seema. Woulove pairing the knol khol poriyal with my dal chawal for s soulful meal.

Vidya Narayan
Guest

Poriyal and Kootu are my number one choice with this vegetable. I love how easily they blend with any Kuzhambu and rice. Love this with a bowl of cool curd rice too. PS – We don’t get the purple ones here, would love to buy them even though they are not purple on the inside. Haha.. I could totally visualize the drama!

Jolly
Guest

Never tasted or tried this vegetable, a totally new to me.By seeing it looks like a turnip which I usually most often during winter times. This looks and sounds so flavourful.Will try sometime, thanks for this delicious share.

Paarul
Guest

Loved the writeup !! The portal recipe is really quick and simple one. Have never tried this , though my grandma use knol kohl often. Would love to give it a try as such comforting meals are my go to options on lazy weekends.

sasmita
Guest

What a adventure story of purple kholrabi … hahaaa
Well the poriyal looks absolutely delicious and flavorful seema. Although i can get the green ones at my locality still i will try the recipe…..