Sunday, October 18, 2009

Kohlrabi Thoran

The name kohlrabi comes from the German word kohl, meaning cabbage, and rabi meaning turnip, and that kind of sums it up taste wise too.It kind of tastes like a cross between radish and cabbage with broccoli stem and apple mixed in :) ...don't get me wrong it tastes good .While picking it up at the store I have had people come and ask me what it was and how I plan to cook it.Its exotic looks can be intimidating .You can find both the light green as well as the bright purple varieties. Try to buy Smaller kohlrabi bulbs which are the sweetest and most tender.Once they mature it gets tough.

Kohlrabi has a lot to offer nutritionally, it is a great source of dietary fiber,an excellent source of vitamin C(half cup serving of cooked, diced kohlrabi has about 74% of the RDA for vitamin C and 16% more potassium than a half cup of orange juice).It's a good source of B vitamins, magnesium, and phosphorous, and a very good source of copper and manganese. Throw in antioxidants, a decent dose of iron and calcium, and protein, and this vegetable is a great one to add to your diet!

It can be eaten raw in salads , made into stir fry's, Thorans, added to Sambar or Aviyal or even Cooked with dal .

  1. Kohlrabi - 3 medium peeled and diced
  2. Grated coconut - 1/2 cup
  3. Green chillies - 5 cut into rings
  4. Onion - 1/2 chopped
  5. Curry leaves - 2 springs
  6. Salt - to taste
  7. Turmeric powder - 1/4 tsp
  8. Mustard seeds - 1/4 tsp
  9. Oil - 2 tbsp

Heat oil in a pan and add the mustard seeds.
When it splutters add in the curry leaves and chopped onion and green chillies and turmeric powder and stir fry for 2 minutes.
Add in the cut Kohlrabi and salt to taste and mix well.
Cover and cook for 10 minutes until the vegetable is 3/4 th cooked.
You might need to sprinkle water depending on the water content of the vegetable.
Add in the grated coconut and mix well.
Cover and cook for an additional 5 minutes.

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