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 Onion & Cow Peas Curry

Spring Onions/Eerulli sopuu and Cow Peas/Alasande/Tadaguni Curry is a gravy dish.
Spring onions are plenty in the market these days here in Namma Bengaluru and when ever I go to buy vegetables I love to grab these bunch of Spring Onions. After coming home I start thinking of what to do. I just grab this because of its health value and also so many dishes you can prepare with Spring Onions.

I have used Spring Onion leaves, Cow peas, coconut and some spices. The curry goes well with almost all the main dishes.
Lets see the benefits of using " Spring Onions " in our diet.
Spring onions contain good nutritious properties. They are excellent source of Vitamin K, Vitamin C and Vitamin A. They contain good source of antioxidants. They also help in lowering high cholesterol and blood pressure level in our body. It also helps to maintain Blood sugar level in our body. Vitamin K in spring onion helps to make the bone strong and maintain the bone density.
Lets see the recipe now:

Ingredients :

To Cook :
Spring Onions bunch : 1
Cow Peas/Alasande kalu : 1 Cup
Toor Dal : 1/4 Cup

To Grind :
Sambar/Huli/Rasam Powder : 2 Tablespoons
Coconut : 2 ti 3 Tablespoons
Jeera/Cumin Seeds : 1/2 Teaspoon
Tamarind : a small marble size

To Add :
Mustard seasoning :  1 Tablespoon
Coriander leaves : 1 Tablespoon
Seasoning : 1 Teaspoon oil, 1/2 Teaspoon mustard seeds, ingh and curry leaves.
Salt : According to taste
Ghee : 1 Tablespoon

Method : 

1. Wash and soak Cow Peas at least 3 to 4 hours before cooking. (Over night is best). Pressure cook toor dal and cow peas for 6 to 8 minutes. Allow it to cool.
2. Wash and cut spring onions into small. Cook with little water til they turn soft ( 6 to 8 minutes).

3. Grate coconut and grind with tamarind, jeera and huli/sambar powder. Use little water to grind.

4. Now take a big pan. Add cooked cowpeas, toor dal and spring onions.Mix it well.
5. Add salt and turmeric. Let it boil for 2 minutes.

6. Add ground spice mixture and mix it well and let it boil for 3 to 4 minutes.

7. Shift the ready curry to a serving dish and add, mustard seasoning cut coriander leaves and a spoon of fresh ghee. We had Spring Onion & Cow Peas Curry with Plain Rice.

Note :

Soaking cowpeas helps the peas to cook soft and quick. Adding dal is optional. Adding coconut is also optional. (You can cook with dal and cow peas). Taste differ. You can add onions and garlic.
Time : 30 minutes. (Soaking cow peas is separate. ( 4 to 5 hours or Over night )
Serves : 4 to 5 
Huli powder : Roast or fry methi seeds 1/4 Teaspoon, 2 tablespoons of coriander seeds, 4 to 5 byadagi chilli, 1/4 teaspoon of jeera, a small piece of cinnamon and a clove. Dry roast on low flame and dry grind it when it is cool. This Huli Powder adds aroma to the curry.

Bende (Lady's Finger) + Spring Onion Curry.

 Lady's Finger or bendi or bendekai is a most popular and favourite vegetable for many. We can prepare many dishes using this vegetables. Mum tells the kid that eating lady's finger will help the kid to be more intelligent and who  consume more bendi will perform excellent in Maths. I am not sure whether this is a trick or its really true. But I have seen many people keep on saying this statement. Any ways here I have a recipe of bendi and spring onions curry which is easy to prepare. I have cooked the vegetables in the microwave oven.  You can also cook without using microwave.

Bendi (Lady's finger) and Spring onions makes a good combination. This curry goes well with Chapatis, pooris, roti, bread toast, idli  and with plain rice. This time I cooked bendi and tomatoes in Microwave oven. I have cooked bendi in the microwave many times. One good thing I have found out cooking bendi in micro wave is that , bendi will not be sticky and its soft and nice.

Lets see some benefits of using Lady Finger and Spring Onions in our daily diet. 
Lady's Finger is a dietary fiber. It contain copper, calcium, potassium, iron, magnesium, manganese , zinc and phosphorus.  Lady's  Finger is good for weight loss since it contain high fiber and it helps in keeping you full for a long time. It also contain soluble fiber  and helps in lowering the bad cholesterol. It controls the blood suger level and improves the digestion. It helps to prevent constipation. It also helps to Improve the eye sight.

Spring onion is a nutritious plant and it provides a host of health benefits to us. It is a rich source of vitamins and minerals. Spring Onions help to lower the blood sugar level. It helps to digest the food. It helps to speed up the level of blood circulation in the body.They are rich in dietary fiber and anti oxidants. Spring onions contain  Vitamin A . Vitamin C, Vitamin B and K. They provide essential minerals such as copper, iron, manganese and calcium.
Here is a recipe of "Lady Finger + Spring Onion Curry", Which is easy to prepare and healthy too.

Things needed :

Lady's Finger (Bende kai ) : 1/4 Kg
Tomatoes : 2
Spring Onions : 1 Bundle
Curry leaves :  5 to 6
Coriander leaves : 2 Table spoons
Rasam Powder : 1 Table spoon
Methi seeds : 5 to 6 seeds
Jeera : 1/4 Tea spoon
Mustard seeds : 1/2 Tea spoons
Oil : 1 Tea spoon
Ingh : a pinch
Turmeric powder : a pinch
Green chilly : 1
Salt : to taste.

Method :

1.Wash and let the Lady's finger dry. (Completely moisture free). Wash and cut spring onions, tomatoes, green chilly, coriander leaves and curry leaves.

2. Now Cut lady finger according to your wish.

3. Put cut lady's finger, spring onions, tomatoes, required salt and turmeric in a microwave cooking bowl.  Cook for 4 minutes and take out from the oven. Stir once and keep the bowl again for 3 minutes. No need to add any water.

4. Now keep a pan on the fire. Put a spoon of oil. Put mustard seeds, methi seeds and let the mustard seeds splutter. Add jeera, ingh  and curry leaves.Fry for 10 seconds.

5. Add cooked bendi, tomato spring onion mixture. Mix it well and add water if required.
6. Add rasam powder and cut green chilly. Let it boil for 2 to 3 minutes.

7. Add cut coriander leaves and shift the bendi - spring onion curry to a serving bowl.

8. Serve with the main dish you have prepared.

Note:

Cooking Lady's finger and tomatoes in the microwave will help the curry not to be sticky. (as most of the time bendi curry turns sticky).
You can also cook this dish on the normal process too. Keep a pan on the fire and put oil and fry them nicely till are soft and then add tomatoes and spring onions. Mix it well on cook on low flame for  4 minutes.  You can also add  more onions and garlic to this curry . ( I have not used garlic and onions). Used the whole spring onions. 
You can add more water if you the curry to be gravy or you can use thick curry too. Adding a spoon of ghee will enrich the taste. You can also use cut or grated ginger. Using methi seeds is a healthy way since bendi cause Pitham. 
Time : 20 minutes.
Serves : 3

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