Knol Khol Khalan Curry

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

Ajwain Puri With Raw Banana Curry

Delicious puris in ajwain flavor in combination with raw banana curry makes this breakfas...

Radish Paneer Korma

Korma recipe is a Mughlai cuisine. This radish paneer korma fusion of it, is a deliciou...

Mint And Baby Corn Curry 1

Baby corn mint curry is a delicious Indian recipe, It is a aromatic combination of flavor...

Massaged And Stuffed Indian Mackerel

Makeral fish massaged and stuffed with shallots, mango and Indian spices and shallow fry ...

Pepper Rings Egg Makhani

Pepper Rings Egg Makhni. This is a unique and interesting combination of bell pepper and ...

Mutton Rogan Josh

Mutton rogan josh is a world famous Indian delicacy which is native to Kashmir. This sign...

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.*