Noolkol Poriyal | South Indian Kohlrabi Stir Fry
NoolKol Poriyal is a simple No Onion No Garlic Traditional Tamil Brahmin Style Stir Fry recipe made with Kohlrabi, Ganth Gobhi or Knol Khol. Serve as side dish with rasam or sambar and steamed rice.
Servings 2 people
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.