Poori with Noolkol Patani Kurma(Turnip/Kohlarbi and Peas Coconut Gravy)

Poori with Noolkol Patani Kurma(Turnip and Peas Coconut Gravy)

Noolkol Patani Kurma(Turnip and Peas Coconut Gravy)

Something about that vegetable did not seem appealing to me. Its funny how you have a blind eye towards things you don’t like.  I remember that it was used quite a lot in my grandma’s kitchen.She used to add it to sambar, thoran and even mutton kuzhambu. Much like how we use potatoes.  Goes without saying, I was not very fond of the vegetable since childhood.
But, my recent visit to India changed my impression of the vegetable. My mom had prepared this as a side dish for rice as a dry masala. She had added a little bit of potato to it, and I loved the dish. She also told me how it was very good for health and helps regulate blood sugar levels. Now, 10-15 years back, I would have closed my eyes and thought it the absolute truth. I double checked that over the internet. No offense Mom, its just a habit these days. And, it is true: Kohlarbi is an excellent source of Vitamin C. It is good for the skeletal, digestive and lymphatic systems. It has the ability to regulate blood sugar levels, and so is used both for diabetes and for hypoglycemia.We already know how ot make poori. We will check out with kurma 

Ingredients:
2 tbsp oil
4 cloves
1 cinnamon stick
2 green cardamom cloves
1 medium onion chopped
2 tsp ginger garlic paste
1 tomatoes chopped
2 large kohlrabi peeled and chopped
1 medium potato chopped
handful of frozen green peas
1 sprig curry leaves
1/4 tsp turmeric powder
Salt to taste
2 tsp of lemon juice(optional)
cilantro for garnish
For Paste:
1/4 cup grated frozen coconut – thawed
1 tsp fennel seeds
2 tbsp fried gram dal or pottukadalai
1 tomato chopped
1/2 tsp garam masala
1/2 tsp chilli powder
2 tsp coriander powder
Method:
Grind all the ingredients given for the paste, into a very fine paste using a little water.  Set aside
In a pressure cooker over medium high heat, add the oil and the whole garam masala – cinnamon, cloves and cardamom. When they are fried, add the chopped onion and curry leaves. Fry until the onion is soft. Add the ginger garlic paste and fry until the raw smell of ginger and garlic disappears. Add the chopped tomatoes, salt and turmeric powder. Fry until the tomatoes are soft. Now, add the spice paste and fry until it is well incorporated. Add the noolkol, potatoes and peas, add enough water and close the lid of the pressure cooker. Cook for 1 whistle. Wait until the pressure is released. Drizzle the lemon juice and sprinkle the cilantro. Serve hot with rotis, parathas or pulav.

Verdict: It was a very spicy, thick gravy. The noolkol was cooked perfectly, was tender and almost has a sweet taste when it melts in your mouth. I am planning on using it a lot more in my kitchen here onwards. A good discovery