Knol Khol Khalan Curry

Share
16 Ratings
4 Reviews
Print
Recipe By Vahchef
30 m
2 servings

Mix - Vegetable Poriyal

Mix Vegetable poriyal is mix of all vegetables cooked and tossed with freshly grated co...

Stir Fry Okra Soya Garlic

A delicious okra stir fried vegetable dish with oyster and soy sauce....

Chicken Bread

This is a non vegetarian snack recipe. The chicken bread is one of favourite braided and ...

Methi Carrot Aloo Ki Sabzi

Methi Carrot Aloo Ki Sabzi is one of the most delicious side dishes which can be a big hi...

Grilled Chicken With Lemon And Orange

This roast chicken with citrus recipe, chicken roasted with orange and lemon with a pan s...

Spicy Saoji Chicken Curry Nagpur Chicken

Saoji chicken curry is a traditional food of Nagpur, Maharashtra. The cuisine also called...

Knol Khol Khalan Curry Recipe, How To Make Knol Khol Khalan Curry Recipe

Name: Knol Khol Khalan Curry
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2

An authentic recipe from Kerala which belongs to Turnip family known as Khol rabi in english. It is cooked in fresh coconut and curd which goes very well with rice and rotis.

About Recipe

How to make Knol Khol Khalan Curry

(16 ratings)

4 reviews so far

Prep time
15 mins

Cook time
15 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : Other

Servings : 2 persons
Published date : February 15, 2019

Ingredients used in Knol Khol Khalan Curry
• Knol khol - 250 grams.
• Oil - as required.
• Turmeric powder - 1/4 tea spoon.
• Salt - to taste.
• Coconut, grated - 2 tablespoon.
• Cumin seeds - half tea spoon.
• Green chilies, chopped - 4 no.
• Curd, beaten - 1 cup.
• Water - as required.
• Mustard seeds - half tea spoon.
• Methi seeds - 1/4 tea spoon.
• Red chilies - 3 no.
• Hing - 1 pinch.
• Curry leaves - 1 springs.
Method:
Peel the skin of the knol khol and cut into pieces and soak in water. Heat some water in a vessel add when it comes to a boil, add little turmeric powder, salt, and knol khol pieces. Cover the vessel with a lid and cook for about 5 - 10 minutes until the vegetables are nicely cooked. In a mixie blender, add some freshly grated coconut, cumin seeds, green chilies and grind to a soft paste. Transfer this mixture into a bowl. Add one cup of curd to the coconut mixture and mix well. In a pan, add a little oil and when it gets hot, add mustard seeds, methi seeds, red chilies, a pinch of hing and curry leaves. Add the coconut-curd mixture in the kadai and mix well. Add the boiled knol khol pieces and salt. Just bring this to one boil and switch off the flame. *Serve with hot rice, roti, chapatti, etc.*