Kohlrabi Fry Recipe – Authentic Indian Noolkol Stir-Fry with Coconut

Last Updated on 4 months by Neha Deshmukh

Kohlrabi Fry Recipe – Authentic Indian Noolkol Stir-Fry with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful Kohlrabi Fry, or noolkol poriyal as we call it back home. It’s a dish my grandmother used to make, and the aroma always filled the kitchen with such warmth. It’s a quick and easy side dish that’s perfect with rice and dal, and I think you’ll absolutely love it!

Why You’ll Love This Recipe

This kohlrabi fry is more than just a vegetable dish. It’s a little taste of South Indian comfort food. It’s ready in under 20 minutes, uses simple ingredients, and is packed with flavor. Plus, kohlrabi is a wonderfully underrated vegetable – slightly sweet, a little peppery, and so versatile!

Ingredients

Here’s what you’ll need to make this delicious kohlrabi fry:

• 4 small kohlrabi (noolkol)
• 2 tsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 pinch hing (asafoetida)
• 1 red chilli, broken into pieces
• 1 green chilli, slit lengthwise
• 1 sprig curry leaves
• ¼ tsp turmeric powder
• Salt to taste
• ¼ cup grated coconut

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference.

• Kohlrabi (Noolkol) – Understanding This Root Vegetable: Don’t be intimidated by kohlrabi! It looks a bit unusual, but it’s super easy to work with. We’re using the bulbous stem here, peeling and grating it.
• Urad Dal & Hing – The Flavor Base: Urad dal and hing are a classic South Indian combination. They create a wonderfully savory and aromatic base for the dish. Don’t skip the hing – it really adds a unique depth of flavor!
• Regional Variations in Spice Levels: South Indian cuisine is known for its spice, but this recipe is easily adjustable. Feel free to add more green chilies or a pinch of red chili powder if you like things extra hot.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and grate the kohlrabi. I like to use a box grater for this. Set it aside – we want it ready to go.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter. This is important – you want to hear that pop!
3. Now, add the urad dal, hing, red chilli, green chilli, and curry leaves. Sauté until the urad dal turns golden brown. Keep stirring so nothing burns!
4. Add the grated kohlrabi and turmeric powder to the pan. Mix everything well, ensuring the kohlrabi is coated in the spices.
5. Sprinkle a little water over the kohlrabi, just enough to help it steam. Cover the pan and cook on medium heat for about 8-10 minutes, stirring occasionally, until the kohlrabi is tender but still has a little bite.
6. Finally, add salt and grated coconut. Stir for another 2 minutes, allowing the flavors to meld together. Serve warm with rice!

Expert Tips

Here are a few tips to help you nail this recipe:

• Achieving the Perfect Texture: You want the kohlrabi to be tender-crisp, not mushy. Keep an eye on it and don’t overcook it.
• Preventing the Kohlrabi from Discoloring: Kohlrabi can sometimes lose its bright color during cooking. Adding a squeeze of lemon juice at the end can help preserve its vibrancy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the green chilies for a milder flavor. Add a pinch of red chili powder for extra heat. My friend, Priya, loves to add a dash of cayenne pepper!
• Festival Adaptation – A Simple Side for South Indian Sadhya: This kohlrabi fry is a wonderful addition to a traditional South Indian Sadhya spread.

Serving Suggestions

This kohlrabi fry is best served warm with a simple bowl of rice and dal. It also pairs well with sambar and rasam. It’s a great side dish for lunch or dinner.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

• What is kohlrabi and where can I find it? Kohlrabi is a vegetable in the cabbage family. It looks a bit like a turnip with stems coming out of it. You can usually find it at farmers’ markets or well-stocked grocery stores.
• Can I use pre-grated kohlrabi for this recipe? While pre-grated kohlrabi can save you time, freshly grated kohlrabi will have a better texture and flavor.
• What can I substitute for asafoetida (hing)? If you can’t find hing, you can omit it, but it does add a unique flavor. A tiny pinch of garlic powder can be a very distant substitute.
• How can I make this kohlrabi fry ahead of time? You can grate the kohlrabi ahead of time and store it in the refrigerator. However, it’s best to cook the fry just before serving for the best flavor and texture.
• Is kohlrabi a good vegetable for people with diabetes? Kohlrabi is a low-glycemic index vegetable, making it a good choice for people with diabetes. However, it’s always best to consult with a healthcare professional for personalized dietary advice.

Enjoy! I hope this recipe brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!