Monday, December 12, 2011
KNOOLKHOL PORIAL / NAVILUKOSU PALYA
Knoolkhol / kohlrabi tastes delicious in sambaar or puli kuzhambu. Tender, non fibrous knoolkhols are suitable for preparing dry porial / curry. Knoolkhols become hard and fibrous very fast even under refrigeration. Hence it is better to use the vegetable while still fresh.
I like throwing in a few Sundaikai / Turkey berries either fresh or dried in one dish or another at least once a month for their medicinal properties. This could be omitted or substituted with green peas while preparing knoolkhol porial depending on individual taste.
Knoolkhol / Kohlrabi - 2
Fresh Sundaikai / Turkey Berries - a few
Salt - 1 tsp
Sesame oil - 2 tsps
Mustard seeds - 1 pinch
Split black gram dal - 1/4 tsp
Bengal gram dal - 1/4 tsp
Red chillies - 2
Curry leaves - a few
Turmeric powder - 1 pinch
Asafoetida - 1 pinch
Cooked and mashed tur dal - 2 tbsps
Fresh coconut gratings - 4 tbsps
1. Peel and chop knoolkhol / kohlrabies into small pieces.
2. Cook in just enough water till very tender and keep aside.
3. Heat oil in a pan and add mustard seeds.
4. When the mustard seeds splutter add the split black gram dal and bengal gram dal.
5. When the dal becomes light golden in colour add broken red chillies followed by turmeric powder.
6. Add curry leaves and asafoetida.
7. Add washed sundaikai /Turkey Berries and a pinch of salt, cover and cook on medium flame till the berries pop.
8. Add the cooked knoolkhol and the remaining salt.
9. Stir in the mashed dal, increase flame and cook till the porial is dry.
10. Garnish with fresh coconut gratings.
Enjoy the healthy and delicious Knoolkhol Porial / Navilukosu Palya with your sambaar rice or rasam rice.