Spring Onion - Knolkol Curry

Navilu Kosu/Knolkol/Kohlrabi and Spring Onion Curry is a simple and quick dish. Though Spring onions are used more in chinese dishes, it is also used in our South Indians cooking. It is not only good for health it also helps to add the taste to the curry or any other dish. Like you can prepare Rice rotti, Ragi Rotti or any other rotti. It can be used in parathas, curries and spring rolls. This curry is simple and easy to prepare. It can be served with any main dish like chapatis, plain rice, paratas, pooris and dosas.

I have used Knolkol and spring onions and some spices. 

Lets see some benefits of eating Spring Onions in our diet.
Spring Onions combine the nutrients of onions and greens. They are rich source of Vitamin K and Vitamin C and Vitamin A. They help us in curing and reducing the various harmful diseases. Spring onions lowers the blood sugar level. It is good for common cold. It is also used for good digestion. It helps the blood circulation in the body. They are rich in antioxidants. Vitamin C helps in lowering the high cholesterol and blood pressure levels in our body. They also help the bones to be strong. Good for good vision. It protects against any infections and stomach complications.
No dal is used in this curry.

Ingredients :

To Cook :
Spring Onions : 1 Bundle
Knolkol/Navilukosu : 2 to 3 (Small size)

To Grind :
Mustard seeds : 1/2 Teaspoon
Jeera/Cucumin seeds : 1/2 Teaspoon
Coconut : 2 to 3 Tablespoons
Green chilly : 2 to 3
Tamarind : A small marble size

To Add :
Salt : as required
Coriander leaves : 2 Tablespoons

Seasoning : 
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Methi seeds : 1/4 Teaspoon
Ingh : a  pinch
Curry Leaves :  5 to 6

Method :

1. Wash and clean spring onions and cut it in to small.
2. Wash and peal the outer layer of Knolkol and cut it into small pieces.

3. Cook both the vegetables together with required water till they turn soft.

4. Grate or cut coconut and grind mustard seeds, jeera, tamarind and green chilly with little water.

5. Add this ground coconut mixture to cooked vegetables. Add salt.
6. Mix it well and add water if required. Let it cook on medium flame for 2 to 3 minutes.
7. Stir in between so that it does not get burnt at the bottom.

8. Shift this Spring Onion and Knolkol curry to a serving dish. Add mustard seeds seasoning to the curry. Add coriander leaves to the curry.
9. " Spring Onion - KnolKol " curry is ready to serve.

Note : 

No need to add any dal to this curry. Adding onions and garlic is optional. Adding more chilly is optional. You can add a cup of curd instead of tamarind to the curry. Add curd once the curry turns cool. Mix it well and serve.
Time : 15 Minutes.
Serves : 3 to 4.

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