for tempering
for poriyal
for garnishing
  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
Recipe Notes

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