Knol Khol Khalan Curry

Share
12 Ratings
4 Reviews
Print
Recipe By Vahchef
30 m
2 servings

Stuffed Tindora

Stuffed tindora is one of the classic recipe with flavours of sour, sweet and spicy. ...

Chowlichi Paan Baaji

A typical and delicious green leafy dry curry made with cowpeas leaves and amaranth leave...

Boondi Raita With Mustard

Boondi Raita with Mustard is one of the quickest side dish that can be prepared in no tim...

Mutton With Aloo Curry

Mutton with aloo is a remarkable Bengali dish, mildly spiced and flavorful. Steaming hot ...

Kadhai Chicken

Chicken karahi, also known as gosht karahi and kadai chicken is a Pakistani dish noted fo...

Chicken Ghee Roast

Chicken Ghee Roast is one such dish that is full of flavors and taste to have a fulfilled...

Knol Khol Khalan Curry Recipe, How To Make Knol Khol Khalan Curry Recipe

Name: Knol Khol Khalan Curry
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2

An authentic recipe from Kerala which belongs to Turnip family known as Khol rabi in english. It is cooked in fresh coconut and curd which goes very well with rice and rotis.

About Recipe

How to make Knol Khol Khalan Curry

(12 ratings)

4 reviews so far

Prep time
15 mins

Cook time
15 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : Other

Servings : 2 persons
Published date : February 15, 2019

Ingredients used in Knol Khol Khalan Curry
• Knol khol - 250 grams.
• Oil - as required.
• Turmeric powder - 1/4 tea spoon.
• Salt - to taste.
• Coconut, grated - 2 tablespoon.
• Cumin seeds - half tea spoon.
• Green chilies, chopped - 4 no.
• Curd, beaten - 1 cup.
• Water - as required.
• Mustard seeds - half tea spoon.
• Methi seeds - 1/4 tea spoon.
• Red chilies - 3 no.
• Hing - 1 pinch.
• Curry leaves - 1 springs.
Method:
Peel the skin of the knol khol and cut into pieces and soak in water. Heat some water in a vessel add when it comes to a boil, add little turmeric powder, salt, and knol khol pieces. Cover the vessel with a lid and cook for about 5 - 10 minutes until the vegetables are nicely cooked. In a mixie blender, add some freshly grated coconut, cumin seeds, green chilies and grind to a soft paste. Transfer this mixture into a bowl. Add one cup of curd to the coconut mixture and mix well. In a pan, add a little oil and when it gets hot, add mustard seeds, methi seeds, red chilies, a pinch of hing and curry leaves. Add the coconut-curd mixture in the kadai and mix well. Add the boiled knol khol pieces and salt. Just bring this to one boil and switch off the flame. *Serve with hot rice, roti, chapatti, etc.*