Step by Step Recipe to Make NoolKol Poriyal, a simple South Indian No Onion No Garlic Stir Fry Recipe. Serve as side dish with Rasam, Sambar and Steamed Rice
NoolKol Poriyal is a simple No Onion No Garlic Traditional Tamil Brahmin Style Stir Fry recipe made with Kohlrabi, Ganth Gobhi or Knol Khol.
Kohlrabi or Noolkol, also known as German Turnip, belongs to the family of cabbage, broccoli, Kale, brussel sprouts etc. This vegetable can be eaten in both raw and cooked form.
During winters, we enjoy eating this poriyal with Lemon Rasam, Steamed Rice and sutta appalam (roasted papad). This can also be eaten with any Kuzhambu or Sambar variety of your choice.
Poriyals require minimal effort. Besides the chopping part, there is nothing much to do when it comes to South Indian Poriyal.
It takes approximately 40 minutes from start to finish. You can chop ahead the vegetable and refrigerate it until next morning and if you are like me, who stock grated coconut in freezer, poriyals would be an excellent choice for busy mornings.
Besides Poriyal, I also cook a delicious South Indian Kootu - A South Indian Side Dish or Gravy with lentils and coconut gravy using Kohlrabi. Do try Noolkol Kootu Recipe -
How to Make Noolkol Poriyal with step-wise instructions
Wash, peel and chop the noolkol into pieces.
The skin of the vegetable is thick and cannot be used for the recipe. There are leaves which can be washed and chopped, used like any leafy vegetable or add in dal too. Do not discard the leaves.
Note - Avoid chopping the vegetable into fine pieces and keep it thick as seen below. Smaller pieces will turn mushy while cooking and not retain shape.
Pressure cook this for 2 whistles or cook this on stove top. Ensure that the vegetable doesn't overcook or turn mushy.
Noolkol or Kohlrabi cooks easily when tender and soft as it contains a lot of water.
Heat a pan, add coconut oil, mustard seeds. Once they crackle, add chana dal and urad dal along with whole dry red chillies.
Once the dals have roasted, add curry leaves roughly torn.
Add the cooked noolkol, salt to taste and saute well. Add the freshly grated coconut.
Mix well, switch off flame and serve as side dish with rasam, sambar and steamed rice.
Recipe Notes
- I have not used turmeric powder. You can add around 1/4 tsp for the quantity as mentioned below.
- Tamil Brahmin Style Poriyals are sans onion and garlic.
- Shelf life of this poriyal is 48 hours under refrigeration.
- As a variation, you can add a bit of sambar powder or curry powder.
- You can use vegetable oil, sesame oil instead of coconut oil. Coconut oil enhances the taste and flavour of poriyas, especially coconut based ones.
Some Poriyal or Thoran Recipes on the blog
Noolkol Poriyal | South Indian Kohlrabi Stir Fry
Ingredients
1 cup is 250 ml, 1 tbsp is 15 ml and 1 tsp is 5 ml
- 3 nos NoolKol or Kohlrabi (2 ½ cups chopped)
- 1 tbsp Coconut Oil See Notes below
- ½ tsp Mustard Seeds, Kadagu or Rai
- ½ tsp Chana Dal (Kadala Paruppu or Bengal Gram Dal)
- ½ tsp Urad Dal or Ulutham Paruppu
- 2 - 3 nos Whole Dry red chillies I have used Pandi chillies
- 2 ½ tbsp freshly Grated coconut if using frozen, thaw it completely
- A Sprig of Curry Leaves
- Salt to taste
Instructions
- Wash, peel and chop the noolkol into pieces.
- Pressure cook this for 2 whistles or cook this on stove top. Ensure that the vegetable doesn't overcook or turn mushy.
- Heat a pan, add coconut oil, mustard seeds. Once they crackle, add chana dal and urad dal along with whole dry red chillies.
- Once the dals have roasted, add roughly torn curry leaves.
- Add the cooked noolkol, salt to taste and saute well. Add the freshly grated coconut.
- Mix well, switch off flame and serve as side dish with rasam, sambar and steamed rice
Notes
- I have not used turmeric powder. You can add around 1/4 tsp for the quantity as mentioned below.
- Tamil Brahmin Style Poriyals are sans onion and garlic.
- Shelf life of this poriyal is 48 hours under refrigeration.
- As a variation, you can add a bit of sambar powder or curry powder.
- You can use vegetable oil, sesame oil instead of coconut oil. Coconut oil enhances the taste and flavour of poriyas, especially coconut based ones.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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