Noolkol Kootu / Knol Khol Kootu / Kohlrabi Kootu Recipe

Noolkol Kootu is a South Indian Vegan Curry Recipe made with Knol Khol or Kohlrabi and lentils. No Onion No Garlic Side Dish best eaten with rice or chapati.

Noolkol Kootu / Knol Khol Kootu / Kohlrabi Kootu Recipe

Eating seasonal is high on our agenda and one such recipe I blog today is all about Winter Produce – Presenting NoolKol Kootu also known as Knol Khol or Kohlrabi Kootu. A No Onion No Garlic Side Dish to your Mains.

Noolkol is a turnip like vegetable, loaded with water, easy to cook, nutritious and extremely delicious. Although, I love making sabzis, stir fry or poriyals with Kohlrabi, making Kootu is my number one choice with Noolkol.

Kootu is a South Indian gravy or curry recipe that can be made with any seasonal vegetables and / or mix vegetables available in your refrigerator. Vegetables + Lentils and a coconut gravy is what makes this dish, truly delicious and filling. I can basically have a bowl of Kootu as my dinner and not miss the carbs.

Kootu can be that humble one pot vegetable or a side to your lazy lavish Sunday meals. The best part is that it can be made with any available vegetables in your refrigerator. Common Vegetables like Potato, Peas, Carrot, Capsicum etc are always available in your refrigerator / pantry.

Note – If you are using Peas, Carrot and Capsicum – Just Steam the vegetables instead of pressure cooking or boiling in an open vessel to keep nutrients intact and avoid overcooking.

Making Kootu is an easy process so it makes an excellent dish when guests are visiting home on a short notice and/or you are in a hurry early morning to make lunch box. Just throw in some vegetables along with lentils in a pressure cooker and in the meanwhile, prep the gravy. A quick process of grinding, mixing and tempering, the Kootu is ready to pack or serve.

NoolKol Kootu makes a great side for your main course and also for Indian Breads like Rotis or Parathas. Heck, we love eating the leftover Kootu with Adai or Dosai too the next day as breakfast.

Some Kootu Recipes on the Blog

  • Vazhaithandu Kootu – Delicious and healthy Banana Stem Curry that can be eaten as Main Course Veg with Rice and a Gravy like Keerai Molagootal or Sambar.
  • Cabbage Kootu – A must try Kootu recipe with Cabbage. This recipe will be even loved by the ones who are put off by the smell of cabbage. Tastes best with Pineapple Rasam and Rice.
  • Avarakkai Kootu (Broad Beans) – One of our family favourite Kootu recipes that tastes best with a side of Jeera Milagu Rasam and steamed rice. Papad is mandatory.

If you like to enjoy Kootu minus the Coconut gravy then you can try this Kootu or Dal recipe that is made with just Sorakkai or Bottle Gourd and Lentils. I have added a bit of Sambar Powder to give it an extra oomph. This makes a hearty thick soup as dinner for us at home during winters and rainy season.

I have been making this Noolkol or Knol Khol Kootu regulary as part of husbands lunch box for work with a side of dry sabzi. Since I share the lunch box photographs on my Instagram account, few approached me for the recipe, which led me to blogging about this today.

Noolkol Kootu, Knol Khol Kootu or Kohlrabi Kootu Recipe

Step by Step Noolkol Kootu / Knol Khol Kootu / Kohlrabi Kootu Recipe

(1) Soak 1/2 cup (125 ml) lentils or yellow moong dal in water for atleast 15 mins prior to pressure cooking.

(2) Wash, peel and roughly chop Noolkol into thick chunks (easier to pressure cook and will not turn mushy)

Kohlrabi or Knol Khol Vegetable
Chopped Kohlrabi vegetable

(3) Now pressure cook the noolkol and the lentils with enough water along with turmeric powder.

Kohlrabi and yellow moong dal for kootu
vegetables pressure cooked for Kootu

(4) While the vegetables and lentils are pressure cooking, we will prep for the coconut gravy.

(5) Heat a small pan or kadhai, add coconut oil along with Urad dal, Whole red chillies, Jeera and cumin seeds. Saute this until the urad dal turns brown.

Urad Dal cumin seeds and whole red chillies

(6) To this, add grated coconut and saute for a few seconds. Remove the pan from heat and allow it to cool completely before grinding with 3/4th cup of water into a thick gravy.

ingredients roasted for coconut gravy
coconut gravy prep
coconut gravy prep
coconut gravy for kootu

(7) The lentils and NoolKol have cooked so time to make the Kootu.

(8) Heat a kadhai, add 2 tsps of Coconut oil, whole red chillies, mustard seeds and curry leaves. Once the mustard crackles, add the cooked lentils + Noolkol and the coconut gravy.

tempering for kootu
Step by Step Noolkol recipe

(9) Add salt to taste and mix everything together. The Kootu will be very thick so add some water to adjust consistency. Check for salt and add extra, if required.

NoolKol Kootu is ready to eat

(10) Simmer for a few seconds only and then switch off the flame, serve it piping hot with rice or chapati.

Recipe Notes

  • I have used 2 varieties of Whole red chillies – Madras Red Chillies and Pondi Chillies. You can use any variety of chillies available. If you add Kashmiri or Byadgi chillies, then the Kootu colour would be more red or dark orange.
  • If you have no time to soak lentils or are in a hurry, pressure cook extra one whistle.
  • Instead of Yellow Moong Dal, you can use Arhar Dal or Toovar Dal too. Or you can mix both and add as well. Add more dal too, if required. You can go up to 3/4th cup for this recipe.
  • The recipe is Vegan but not Gluten Free as I have added asafoetida or hing in the tempering. You can skip that, if you like.
  • Always simmer Kootu on low heat. No frothing or boiling absolutely. It tends to spoil the taste.
  • If you have leftover Kootu and want to use the next day, suggest only heating the portion required in the microwave.
  • I like using Coconut Oil for coconut gravy based recipes as it elevates the taste and flavor both. You can, however, use any vegetable oil for this recipe too.

The consistency of most of my Kootu recipes is slightly thick as we both prefer it that way. It tastes creamy and feels like a thick chunky soup when you load it with vegetables and have it for dinner especially. You can, however adjust the consistency by adding water and required seasoning.

Step by Step NoolKol Kootu Recipe

Keep the consistency of Kootu thick if you are serving it as side dish for chapati and / or phulkas so that it can easily be mopped up like any other gravy vegetable.

A bowl of Kootu keeps you fuller for longer, thanks to the vegetables and lentils or dal used. The shelf life of Kootu is couple of days in refrigerator. Honestly, I feel Kootu tastes amazing the next day after all the flavors have seeped in.

NoolKol Kootu Recipe

Noolkol Kootu / Knol Khol Kootu / Kohlrabi Kootu Recipe

Vidya Narayan
NoolKol Kootu is an easy one pot vegetable and lentil side dish, with coconut gravy from the South Indian Cuisine. A Vegan, No Onion No Garlic Curry recipe that is a perfect side dish for main course rice recipes or chapati. Noolkol is also known as Ganth Gobhi, Knol Khol or Kohlrabi which is available during winter season in India.
5 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Cooling Time 10 mins
Total Time 40 mins
Course Main Course, Side Dish
Cuisine South Indian, Tamil Nadu Recipes

Equipment

  • Pressure Cooker
  • Mixer Grinder

Ingredients
  

  • 2 cups Noolkol, Knol Khol or Kohlrabi roughly chopped 1 cup is 200 gms measurement
  • 1/2 cup Yellow Moong Dal 1/2 cup is 125 ml measurement
  • 1/4 tsp Turmeric Powder or Haldi powder
  • salt to taste
  • Water as required to grind + adjust gravy consistency
  • FOR THE COCONUT GRAVY
  • 1/2 cup Grated Coconut 1/2 cup is 125 ml measurement
  • 2 1/2 tsp Urad Dal
  • 1 tsp Jeera or Cumin Seeds
  • 3-4 nos. Whole Red Chillies
  • 2 tsp Coconut Oil
  • FOR TEMPERING
  • 2 tsp Coconut Oil
  • 1/4 tsp Mustard Seeds or Rai
  • Few sprigs of curry leaves as required
  • 1-2 nos. Whole Red Chillies Optional
  • A Pinch of asafoetida or Hing skip this ingredient for gluten free recipe

Instructions
 

  • Soak 1/2 cup (125 ml) lentils or yellow moong dal in water for atleast 15 mins prior to pressure cooking.
  • Wash, peel and roughly chop Noolkol into thick chunks (easier to pressure cook and will not turn mushy)
  • Now pressure cook the noolkol and the lentils with enough water along with turmeric powder.
  • For the coconut gravy, heat a small pan or kadhai, add coconut oil along with Urad dal, Whole red chillies, Jeera and cumin seeds.
  • Saute this until the urad dal turns brown. To this, add grated coconut and saute for a few seconds.
  • Remove the pan from heat and allow it to cool completely before grinding with 3/4th cup of water into a thick gravy.
  • Once the vegetable and lentils have cooked, heat a kadhai, add 2 tsps of Coconut oil, whole red chillies, mustard seeds and curry leaves along with a pinch of asafoetida or hing.
  • Once the mustard crackles, add the cooked lentils + Noolkol and the coconut gravy. Add salt to taste and mix everything together.
  • The Kootu will be very thick so add some water to adjust consistency. Check for salt and add extra, if required.
  • Simmer for a few seconds only and then switch off the flame, serve it piping hot with rice or chapati.

Notes

This is a Vegan Recipe and can be Gluten Free if you skip asafoetida or hing from the recipe. 
This curry can be stocked for a couple of days in refrigerator. However, always remove a small batch for reheating in the microwave. 
Do not allow the Kootu to boil for a longer duration, just simmer on low flame for couple of seconds and then remove from heat. 
I have used coconut oil for the entire recipe as traditionally in our home, it is done in the same manner. You can use vegetable oil etc too in place of that. 
Keyword Knol Khol Kootu, kohlrabi Kootu, No Onion No Garlic Recipe, Noolkol Kootu, Side dish for chapati, South Indian Side Dish,, winter recipes

Taking this recipe to the A to Z challenge this month wherein we choose to cook with key ingredients Alphabetically. This month it was time for Alphabet ‘K’ and I chose my key ingredient ‘Knol Khol or Kohlrabi’ to make a traditional South Indian Side Dish.

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Vidya Narayan

Views: 2560

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 32 Comments

  1. Rafeeda - The Big Sweet Tooth

    5 stars
    If I could ask you to send me that whole bowl to me, since it is lunch time, I would be sincerely obliged… 🙂 I totally love the spice paste that goes into a koottu, just gives so much character to the dish!

    1. Vidya Narayan

      The spice paste is what I love too Rafee. I do make Kootu minus the spice paste for weekdays when we prefer eating light but it doesn’t taste the same. Whole Bowl can be yours, a plane ticket is all you need. haha. Thanks Rafee.

  2. Shobha Keshwani

    Knol Khol Kootu looks delicious. It is my favourite curry among the South Indian dishes. It can be made with the addition of various veggies. Love to have with plain rice and fried appalams.

    1. Vidya Narayan

      Rice and Appalams are Kootu’s best friend, I agree. Thank you so much.

      1. seema sriram

        I am so glad to see this kholkhol kootu as we get a lot of khol rabi during winter here and it is super easy to cook. Rasam rice with this kootu will be heaven on earth during winter…
        Is the addition of Urad dal in the coconut paste for thickness or flavour

      2. Vidya Narayan

        Rasam Rice and Kootu is sheer heaven Seema, very rightly said. The Urad Dal is added for thickness and flavour both. Thank you.

  3. Mayuri Patel

    5 stars
    The sabjiwala brings kohlrabi often and I was wondering how to use it Indian dishes as I use it for soups only. K series has definitely been flooded with knol knol recipes. I love how you’ve added lentils to make it into a more filling and nutritious curry. Will try out this recipe before the knol knol disappears.

    1. Vidya Narayan

      Kootu is our all time favourite and I am sure you will love this Mayuri. Do try and let me know. Thank you.

  4. I love noolkol kootu with hot steamed rice. Your kootu looks absolutely delicious! Healthy, nutritious and loaded with taste, this is comfort food at its best.

    1. Vidya Narayan

      Thank you Priya and I agree, this is sheer comfort food with rice.

  5. Vanitha Bhat

    5 stars
    Looks absolutely amazing Vidya!! I love kootus and I just made one with snake gourd, albeit using chana dal and green chilies 🙂 Your version looks heavenly, especially the color! Love the idea of roasting spices and coconut before making the paste too. Will try this next time I make kootu! Beautiful share dear!

    1. Vidya Narayan

      Kootu is my favourite as well simply because one can make it with available vegetables plus lentils which make it wholesome. Glad you liked it. Thank you

  6. Swati

    A new vegetable for me.. never used it in cooking.. love the flavourful curry paste with coconut and all the spices!! The pic is so stunning, that I want to grab the bowl of this delicious and simple curry and eat it with hot steamed rice!!

    1. Vidya Narayan

      Thank you Swati, our Kootu recipes are hard to miss. They also form part of our banana leaf meal according to seasonal vegetables.

  7. Aruna

    I love Kootu because sometimes just the Kootu makes for a one dish meal. 🙂 This is yet another Kootu that I can add to my repertoire and make the most of it.

    1. Vidya Narayan

      Absolutely Aruna. Thank you

  8. Sujata Roy

    A completely new dish to me. Sounds delicious and flavorful. Loved the masala paste. I can imagine the burst of flavour. I will try it with whatever vegetables I have. Spicy delicious and nutritious curry is perfect for winter to accompany with roti paratha or hot steamed rice.

    1. Vidya Narayan

      thank you so much

  9. Narmadha T

    5 stars
    Wow.. freshly grounded masala elevate the taste of kootu. Looks so tempting and would love to eat with hot rice. Bookmarking to try next time I get kolhrabi.

    1. Vidya Narayan

      thank you Narmadha.

  10. Kalyani

    Knolkhol and chow chow are the top 2 favourites for me and hubby to make the kootu. I make it exactly the same way incl the masala. I can imagine this kootu with chutta appalam and some tomato rasam-rice on the side ! bliss…

    1. Vidya Narayan

      The combos you have mentioned are spot on Kalyani! Would be my choice too with the kootu.

  11. Geetha

    5 stars
    Kootu with any vegetable is my husband’s favourite dish. Your version with masala sounds absolutely delicious. I can imagine the how scrumptious this kohlrabi kootu would have tasted with that spice blend. I totally agree with you Vidya, kootu actually tastes best next day. I always save kootu some for myself to eat next day! Beautiful clicks.

    1. Vidya Narayan

      Thank you Geetha.

  12. Poonam Bachhav

    5 stars
    We do not get this veggie in North India and i have never tasted it earlier but i love the kottu spice paste you have used here Vidya. I am sure the kottu must have tasted heavenly.

    1. Vidya Narayan

      Thank you Poonam.

  13. Jolly

    Never cooked this vegetable in my kitchen, I am aware of that purple turnip which we usually used it in saag or make it like a mashed sabzi. Have tasted a similar sabzi in Kerala, they served us on banana leaves with steamed white rice, dal, this dish served as a side dish with papadam that taste still lingers on my taste buds. will surely give this recipe a try and thanks for this lovely share Vidya..

    1. Vidya Narayan

      Thank you Jolly, hope you enjoy this!

  14. Paarul

    Love the flavorful curry paste. And this kottu recipe is something I would always love to have for my meal, Was Wondering if we can use the same coconut curry paste recipe to make masala bhindi ? I am sure it will go well with it.

    1. Vidya Narayan

      Hi Paarul glad you loved the recipe. The coconut curry paste would go with vegetables like snake gourd, papdi, bottle gourd, ash gourd, pumpkin but not bhindi. With bhindi, we make something called Morkuzhambu which has buttermilk and coconut gravy and fried bhindi is added on top. This has no lentils unlike Kootu which makes it blend well with bhindi. It is the South Indian Kadhi version. You can try that instead.

  15. sasmita

    Looks absolutely amazing this kootu Vidya !!
    The freshly prepared spice paste is the show stopper I knw 🙂 I would never mind to finish this as it is 😉

    1. Vidya Narayan

      Thank you Sasmita.

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