Purple Kohlrabi (Noolkol) poricha kootu
I happened to spot this purple hued Kohlrabi at my local grocery store, and was rather intrigued, because I was seeing this for the first time. I was wondering if the insides would be purple in color as well. Silly me!!!
On peeling the skin, I discovered that it looked similar to the regular pale green hued kohlrabi that I normally buy.
Irrespective of the color of its outer skin, this is a highly versatile vegetable, offering innumerable health benefits. It is a good source of certain nutrients and minerals like potassium, iron, and is also rich in Vitamin C , Vitamin K, to name a few. It is high in fiber, and therefore helps in regulating digestion. It helps in controlling blood pressure as well. It is anti inflammatory and a potent cancer fighting veggie.
I used up these beauties to make this very simple Poricha kootu, which makes for a great accompaniment for rice or rotis. This kootu requires very little oil in its making.
Here's presenting Kohlrabi poricha kootu
Ingredients
Moong dal- 1/2 cup
Purple Kohlrabis- 1.5 cups (finely chopped)
Turmeric powder- 1 tsp
Salt- to taste
Asafoetida- a small pinch
Oil- 2 tsps
Notes
Rinse the moong dal thoroughly and soak for at least 2-3 hours. A longer soaking time is recommended to reduce the levels of anti nutrients , naturally found in pulses. It also enhances the bioavailability of the nutrients.
Ingredients for the spice paste
Cumin seeds- 2 tsps
Green chilles- 2
Grated coconut- 1/4 cup
Grind the above mentioned ingredients to a fine paste, adding little water. This is the spice paste, which will lend this kootu, its unique flavor.
Spices for seasoning
Mustard seeds- 1 tsp
Preparation
In a vessel, add the moong dal and the chopped kohlrabi pieces. Adding 2 cups of water, pressure cook the same for 3 whistles. Once cooked, keep aside.
In a kadai, heat 2 tsps of oil. Add the mustard seeds. Once it splutters, reduce the flame to medium. Add the spice paste. Saute it for 2 minutes, taking care not to burn it. Cooking the spice paste over a low flame in the oil, will give a good flavor to this kootu.
Add the cooked kohlrabi and moong dal, turmeric powder and salt. Stir well.
Cook covered for 4-5 minutes.
This simple poricha kootu is ready to be served. Enjoy this kootu with rice or rotis!!!
 |
| Purple Kohlrabi (noolkol) |
On peeling the skin, I discovered that it looked similar to the regular pale green hued kohlrabi that I normally buy.
Irrespective of the color of its outer skin, this is a highly versatile vegetable, offering innumerable health benefits. It is a good source of certain nutrients and minerals like potassium, iron, and is also rich in Vitamin C , Vitamin K, to name a few. It is high in fiber, and therefore helps in regulating digestion. It helps in controlling blood pressure as well. It is anti inflammatory and a potent cancer fighting veggie.
I used up these beauties to make this very simple Poricha kootu, which makes for a great accompaniment for rice or rotis. This kootu requires very little oil in its making.
Here's presenting Kohlrabi poricha kootu
Ingredients
Moong dal- 1/2 cup
Purple Kohlrabis- 1.5 cups (finely chopped)
Turmeric powder- 1 tsp
Salt- to taste
Asafoetida- a small pinch
Oil- 2 tsps
Notes
Rinse the moong dal thoroughly and soak for at least 2-3 hours. A longer soaking time is recommended to reduce the levels of anti nutrients , naturally found in pulses. It also enhances the bioavailability of the nutrients.
Ingredients for the spice paste
Cumin seeds- 2 tsps
Green chilles- 2
Grated coconut- 1/4 cup
Grind the above mentioned ingredients to a fine paste, adding little water. This is the spice paste, which will lend this kootu, its unique flavor.
Spices for seasoning
Mustard seeds- 1 tsp
Preparation
In a vessel, add the moong dal and the chopped kohlrabi pieces. Adding 2 cups of water, pressure cook the same for 3 whistles. Once cooked, keep aside.
In a kadai, heat 2 tsps of oil. Add the mustard seeds. Once it splutters, reduce the flame to medium. Add the spice paste. Saute it for 2 minutes, taking care not to burn it. Cooking the spice paste over a low flame in the oil, will give a good flavor to this kootu.
Add the cooked kohlrabi and moong dal, turmeric powder and salt. Stir well.
Cook covered for 4-5 minutes.
This simple poricha kootu is ready to be served. Enjoy this kootu with rice or rotis!!!
 |
| Purple Kohlrabi (noolkol) kootu |
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