Spring Onions + Knol khol Curry (Huli)

Knol khol (gadde kosu) is a healthy vegetable used in Sambar, rice preparations and dry curries.

Knolkhol or Kohlrabi (German name) is commonly called as Kholkhol (English) or Nookal (Hindi). It is extensively used in the part of  South India. In Kannada it is called as Navil kosu or Gedde Kosu, Matathi - Alkul or Navalkol, Tamil - Nool Kol/Nukul/ Nookul, Hindi- Ganth Gobhi, Telugu - Noolkol and in Malayalam Seemamulangi.

Knol khol is rich in vitamins and dietary fiber, less in fat and zero cholesterol. It also has good levels of minerals, copper, calcium, potassium. manganese, iron and phosphorus.

Spring Onions are very low in calories. They contain anti oxidants, menerals and vitamins. They are natural dietary fiber. They contain Vitamins like vitamin C, vitamin K and vitamin B-complex.
They are rich in copper, iron, manganese and calcium.  

Here is a recipe of Knol Khol + Spring Onion Coconut curry. We can have this curry with chapatis, pooris, rice, roti, dosa or idli. The curry is mild with less spice and all age group will surely enjoy eating this curry. (Huli).

Ingredients :

Knol Khol : 2 to 3
Spring Onions : 1 Bundle
Coconut : 1 Cup
Tamarind Pulp : 2 Table spoons
Jeera : 1/2 Tea spoon

Red chilly Powder : 1 Tea spoon
Salt : to taste
Water : required
Oil : 1 Tea spoon
Curry leaves : 5 to 6
Mustard seeds : 1/2 Tea spoon
Methi Seeds : 1/4 Tea spoon
Ingh :  a pinch'
Turmeric : a pinch

Method :

1. Wash Knol khol and Spring Onions. Cut into to small pieces. Cook them with required water.

2. Grate coconut .
3. A small marble size of tamarind. Wash and remove the seed. ( if there is).
4. Now grind coconut, red chilly, jeera and tamarind with little water.

5. Keep a pan on the fire. Heat and put oil.
6. Add mustard seeds and methi seeds to the hot oil. Let the mustard seeds spurt.
7. Add ingh and curry leaves.
8. Add cooked Knol Khol and spring onions. Add salt and mix it well.

9. Let it cook for 1 minute. Add ground coconut to the boiling veg mixture.
10. Mix it nicely and cook for 2 to 3 minutes.

12. Shift the curry to a serving bowl. Serve with chapati or Hot rice.

Note :
Cook Knol khol till soft to get the good taste. You can add cooked dal (toor/moong) to the curry to get a thick gravy. But the taste differ. You can also add onions to the curry. You can also use green chilly instead of red chilly.
Time : 20 minutes
Serves : 3 to 4