Kohlrabi Semi-dry Side Dish (Navalkole Sukke)

Kohlrabi is a native of the Cabbage family. The soft, tender juicy crust appeals the vegetable lover in me although as a kid I begged and threw mighty tantrums to avoid this vegetable. It is a versatile vegetable in many a ways - can be used to make Bhaaji, Sukke, mixed with Dal to make tasty Amtis. Apart from these, the vegetable can be grated to make yummy tasting Koshimbirs, a salad made using simple vegetables. Mom often made Navalkole Koshimbir for noon lunches especially when they were in season.

Interestingly, apart from South of India, the consumption of Kohlrabi is very high in Kashmir and is popularly known as Monj. Its known as Navalkol in Marathi, Navila Kosu in GSB Konkani. Sukke is a semi-dry style of making side dish in Konkani, hence Navila Kosu Sukke. This side dish pairs well with Rotis.

~ Kohlrabi Sukke ~

Preparation time: 5 minutes

Cooking time: 20-25 minutes

Ingredients:

Kohlrabi bulb (diced) - 3 cups

Turmeric powder - 1/3 teaspoon
Jaggery (optional) - 1/2 teaspoon
Urad Dal - 1 tablespoon
Coriander seeds - 2 tablespoons
Red Chillies (Byadgi preferred) - 3-4
Grated Coconut (fresh or frozen) - 1 cup
Tamarind - 1/2 teaspoon pulp
Salt

For Seasoning -
Mustard seeds - 1/2 teaspoon
Curry leaves - 3-4 leaves
Oil/Ghee to taste

Method:
Peel off the skin and dice the Kohlrabi. If the vegetable is young, there is no need to peel the outer thick skin, else if its aged, peel off the tough layer of light green skin. Pressure cook the diced vegetables with little salt for a single whistle.
In a separate pan, heat few spoons of oil and saute the Red chillies, Urad dal and Coriander seeds. Once lightly toasted, allow to cool, grind with Coconut, Turmeric powder, Tamarind pulp and salt to a paste with very less water. In a deep bottomed vessel, bring the ground masala to boil, add little or no water. Add Jaggery if desired. Adjust salt and bring to a gentle boil. Cook till done. In a separate pan, heat few spoons of oil, add mustard seeds and once they begin to splutter, add curry leaves. Pour this seasoning on the cooked vegetable. Cover with a lid and stir while serving.