Saturday, September 9, 2017

Knol Khol Milagu Kuzhambu - Kohlrabi In A Tangy And Peppery Gravy

We have celebrated festivals back to back through out the month of August. Now it is time to rest our system for a while and get ready to handle the next set of festivals starting from Navaratri. Owing to continuous indulgence in festive food we tend to lose appetite. The specific ingredients used in the preparation of Milagu Kuzhambu induce hunger, alleviate biliousness, activate the taste buds and help in good digestion. Normally Milagu Kuzhambu is served in a small quantity as a digestive relish similar to other relishes or chutneys along with a meal. One morsel of rice with this kuzhambu at the beginning of a meal is sufficient to give one a detoxed feeling. Instead of  Sambar, Milagu Kuzhambu can be served with rice topped with ghee or sesame oil as the main course in a full meal when vegetables are added to it. Here I have added Knol Khol to this recipe. Incidentally Knol Khol is high in anti oxidant and is also useful in relieving indigestion. 


Knol Khol / Kohlrabi ( Chopped) - 1 cup
Tamarind (Soaked) - The size of a small lime
Salt - 1 tsp
Coriander seeds - 1 tbsp
Tur dal - 1 tbsp
Pepper - 2 tsps
Cumin seeds - 2 tsps
Red chillies (broken) - 1
Curry leaves - 1 cup
Mustard seeds - 1/4 tsp
Black gram dal - 1 tsp
Sesame oil - 1 tbsp
1. Wash, peel and chop the knol khol, pressure cook and keep aside.
2. Heat 1/4 tsp of oil in a kadai and add tur dal, coriander seeds, pepper, cumin seeds and red chillies and fry on low flame till the colour changes  emanating a very pleasant aroma.
3. When the pepper starts cracking add curry leaves, fry for a minute and switch off flame and allow to cool.

4. When the roasted ingredients are cooled grind them into a fine powder.
5. Add the soaked tamarind and grind together into a paste adding enough water.
6. Heat the remaining oil in the kadai and splutter mustard seeds.
7. Add the black gram dal and roast till it becomes golden brown in colour.
8. Add the cooked knol khol, the ground pepper paste, salt and a tall glass of water.

9. Let the Milagu Kuzhambu boil until it thickens and emanates a very pleasant aroma.
Enjoy the Knol Khol Milagu Kuzhambu with hot rice topped with a spoon of fresh ghee.


0 Post your Comments: