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khollrabi poriyal

Knolkhol poriyal

Purple Kholrabi stirfry
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Course Main Dish, Soups and salad, Traditional
Cuisine Autumn, diabetic friendly, Fusion, gluten free, Indian, Kids choice, One pot, Vegan, Vegetarian, Winter

Ingredients
  

for tempering

  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/2 tsp Urad Dal
  • 5-7 curry leaves

for poriyal

  • 2 cup knolkhol small dices
  • 1/4 tsp turmeric powder
  • salt to taste

for garnishing

  • 1/4 cup grated coconut

Instructions
 

  • Peel the skin of the knolkhol and dice the flesh into 1 cm or smaller cubes.
  • Heat the oil and add the mustard seeds and cumin seeds. the mustard seeds when splutters add the urad dal and the curry leaves.
  • Add the diced knolkhol and add salt and turmeric powder.
  • Saute well and sprinkle a bit of water. Cover and cook for about 5-7 minutes till the knolkhol is tender.
  • Keep watching the water level.
  • Once the cubes are fork tender, stir in the freshly grated coconut and saute for another two minutes.
  • Remove from heat and serve warm
    khollrabi poriyal

Notes

I have used the tender leaves of the kholrabi as well. They taste really lovely as well.
Tried this recipe?Let us know how it was!