Kohlrabi Fry Recipe – South Indian Noolkol with Coconut & Dal

Last Updated on 2 months by Neha Deshmukh

Kohlrabi Fry Recipe – South Indian Noolkol with Coconut & Dal

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 at home. It’s a South Indian staple, especially in Tamil Nadu, and a fantastic way to enjoy this often-overlooked vegetable. I first made this when I was trying to use up some kohlrabi from my local farmer’s market, and it quickly became a family favorite. It’s quick, easy, and packed with amazing textures and tastes!

Why You’ll Love This Recipe

This Kohlrabi Fry is more than just a vegetable side dish. It’s a little explosion of South Indian flavors – the nutty crunch of the dal, the warmth of the spices, and the sweetness of coconut, all complementing the slightly sweet and crisp kohlrabi. It’s ready in under 30 minutes, making it perfect for a weeknight meal. Plus, it’s naturally vegan and gluten-free!

Ingredients

Here’s what you’ll need to make this delicious Noolkol Poriyal:

• 3 NoolKol or Kohlrabi (about 500g total)
• 1 tbsp Coconut Oil
• ½ tsp Mustard Seeds
• ½ tsp Chana Dal (split chickpeas)
• ½ tsp Urad Dal (split black lentils)
• 2-3 Whole Dry Red Chillies
• 2 tbsp Freshly Grated Coconut
• 1 sprig Curry Leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your fry turns out just right:

• Noolkol/Kohlrabi: This bulbous vegetable looks a bit like a turnip, but has a milder, slightly sweet flavor. You can usually find it at Indian grocery stores or well-stocked supermarkets, especially during the cooler months. It’s a great source of Vitamin C and fiber!
• Coconut Oil: We love using coconut oil for South Indian cooking – it adds a beautiful aroma and flavor. If you can’t find it, you can substitute with vegetable oil, but the flavor won’t be quite the same.
• Mustard Seeds: These tiny seeds are essential for the classic South Indian tadka (tempering). Make sure they’re fresh for the best pop and flavor.
• Chana Dal & Urad Dal: These lentils add a lovely nutty texture and flavor to the tempering. They’re readily available at Indian grocery stores.
• Whole Dry Red Chillies: Adjust the number of chillies depending on your spice preference. You can also use Kashmiri red chillies for a vibrant color with less heat.
• Freshly Grated Coconut: This is the best! But if you’re short on time, you can use unsweetened desiccated coconut. Just use about 1 tbsp and add it towards the end of cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and chop the kohlrabi into thick pieces. Don’t chop it too finely, or it might get mushy.
2. Now, pressure cook the kohlrabi for 2 whistles, or until it’s tender but still firm. If you don’t have a pressure cooker, you can steam or boil it until it reaches the same consistency.
3. While the kohlrabi is cooking, heat the coconut oil in a pan over medium heat.
4. Add the mustard seeds and let them crackle – this is important for releasing their flavor!
5. Next, add the chana dal, urad dal, and dry red chillies. Roast them until the dals turn golden brown. Keep an eye on them, as they can burn quickly.
6. Add the curry leaves and sauté briefly until they become fragrant.
7. Finally, add the cooked kohlrabi, salt, and grated coconut. Gently stir everything together to combine.
8. Cook for another 2-3 minutes, allowing the flavors to meld.

And that’s it! Your delicious Kohlrabi Fry is ready to be enjoyed.

Expert Tips

• Don’t overcook the kohlrabi! You want it to be tender but still have a bit of bite.
• Roasting the dals properly is key to getting that authentic South Indian flavor.
• Freshly grated coconut really makes a difference, but desiccated coconut works in a pinch.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan, so no changes needed!
• Gluten-Free: Naturally gluten-free as well.
• Spice Level: If you like things extra spicy, add another red chilli or a pinch of chilli powder. My friend, Priya, always adds a tiny bit of asafoetida (hing) for extra depth.
• Festival Adaptations: This fry is a wonderful addition to a South Indian Sadhya (festive vegetarian meal).

Serving Suggestions

This Kohlrabi Fry is best served warm. It pairs beautifully with:

• Rasam (South Indian soup)
• Sambar (lentil-based vegetable stew)
• Steamed Rice
• A simple yogurt raita

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 Noolkol/Kohlrabi and where can I find it? Noolkol, also known as kohlrabi, is a vegetable with a mild, slightly sweet flavor. You can find it at Indian grocery stores or some supermarkets.
• Can I use pre-grated coconut? Yes, you can! Use about 1 tbsp of unsweetened desiccated coconut.
• How do I adjust the spice level of this fry? Adjust the number of red chillies. Kashmiri chillies offer color with less heat.
• Can this be made ahead of time? You can cook the kohlrabi ahead of time and store it in the fridge. Then, just do the tempering and combine when you’re ready to serve.
• What is the best way to serve this kohlrabi fry for a traditional South Indian meal? Serve it as part of a thali with rice, sambar, rasam, and yogurt.
• Is it possible to make this without a pressure cooker? Absolutely! You can steam or boil the kohlrabi until tender-firm.

Enjoy this little taste of South India! Let me know in the comments how it turns out for you. Happy cooking!