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

Flax Seed Chutney

Flax seeds also called as linseeds. They contain lots of natural properties and they are world wide famous for their health benefits. They are used in Indian cooking and eaten as a suppliement as well. Indians use flax seeds for chutney, add flax seeds powder to chapatis and parathas.

Flax seeds are called as, agase beeja in Kannada, Ali Vidai in Tamil, Jawas or Alashi in Marathi, Tishi or Pesi in Bengali, Cheruchanavith or Cheruchana Vithu in Malayalam and Avise Ginzalu in Telugu.

Flax seeds come from flax, one of the oldest fiber crops, in the world-known to have been cultivated in ancient Egypt and China.
Flax seeds are rich source of micronutrients, dietary fiber, manganese, vitamin B1 and essential fatty acid (alpha-linolenic acid) and it is known as AlA omega-3. It is a source of healthy fat, antioxidants fiber. They can help lower the risk of diabetes, cancer and heart disease.

Here is a recipe of Flax Seeds Chutney. This chutney can be eaten with dosas, idli, chapati, roti and even with rice. I am sure all the age group people will love this chutney.

Ingredients :

Flax seeds : 2 Table spoons
Coconut : 1 Cup
Red chilly : 4 to 6
Tamrind Pulp :1 Table spoon
Curry leaves : 5 to 6
Ingh : a pinch
Salt : required
Water : required
Oil : 1/2 Tea spoon

Ready to Serve Flax Seeds Chutney 

Method : 

1. Wash and fry flax seeds in 1/2 tea spoon of oil till they are roasted.

Flax Seeds 

2. Add red chilly and curry leaves while frying.

Fried Flax seeds with spices

3. Put off the gas and remove the fried flax seeds to a plate. Allow it to cool.
4. Soak small marble size tamarind in hot water for 5 minutes and squeeze out the pulp.

5. Grate coconut. and add fried flax seeds mixture, tamarind pulp, ingh and salt.

Coconut and the Fried Flax seeds mixute

6. Now grind this mixture of coconut and flax seeds with required water.

Ready to grind 

7. Use water little by little while grinding.

Ground Chutney

8. Remove from the mixi jar and put it in a serving bowl.

Ready to Serve Flax Seeds - Coconut Chutney 

9. Chutney is ready to serve.

Flax Seeds Chutney with Javar + Urid Dosa

Note:

Must take care while frying the flax seeds. It should not be raw or over fried. Do the frying procedure on low flame. (When the roasting is done the flax seeds turn litle brown). You can also add more spice (chilly) to the chutney. You can add cut onions on the top of the chutney just before serving. You can also add mustard spurt to the chutney using little oil, mustard seeds and curry leaves. It adds to the taste.
Time : 10 minutes
Serving : 2 to 3

Flax Seeds Pack - Available in the Market