NoolKol Kootu Recipe
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5 from 6 votes

Noolkol Kootu / Knol Khol Kootu / Kohlrabi Kootu Recipe

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.
Course Main Course, Side Dish
Cuisine South Indian, Tamil Nadu Recipes
Keyword Knol Khol Kootu, kohlrabi Kootu, No Onion No Garlic Recipe, Noolkol Kootu, Side dish for chapati, South Indian Side Dish,, winter recipes
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Author Vidya Narayan

Equipment

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.