Kohlrabi Delight: A Flavorful Recipe to Tantalize Your Taste Buds
Dive into the world of flavors with this tasty kohlrabi recipe that’s sure to make your taste buds happy.
This kohlrabi recipe is something I make during the kohlrabi season.
It’s not only delicious but also comes with health benefits.
For the best taste, make sure to use young kohlrabi, the older ones can be a bit tough to eat.
I hope you all enjoy trying out and savoring this kohlrabi recipe during the season.
If you liked it, feel free to leave a comment.
This article will guide you through the simple steps of making a delicious Kohlrab Recipe, ensuring you have a tasty meal without much hassle.
Before we jump into the recipe, let’s quickly understand what kohlrabi is.
It’s a versatile vegetable, part of the cabbage family, often overlooked in cooking.
It has a distinct taste and a crunchy texture, making it a great choice for different recipes.
Kohlrabi is known by different names in various Indian languages.
Here are some common names for kohlrabi in different Indian languages:
Hindi: गांठ गोभी (Ganth Gobi)
Bengali: নবকোল (Nabakol)
Telugu: నూకాలు (Nookalu)
Tamil: நூக்கோல் (Nookol)
Kannada: ನೂಕೋಲು (Nookolu)
Malayalam: നൂക്കോളി (Nookoli)
Marathi: नावयची भोपळी (Navayachi Bhopali)
Gujarati: નૂકલું (Nookalum)
Punjabi: ਨੂਕੋਲ (Nukol)
Odia: ନୁକୋଳ (Nukola)
Kohlrabi, also known as German turnip, is a vegetable in the Brassica family, which also includes cabbage, broccoli, and kale.
It has a round, bulbous stem that can be either light green or purple, with edible leaves sprouting from the top.
The taste of kohlrabi is similar to a mild, sweet radish or a blend of cabbage and broccoli stems.
It can be eaten raw or cooked, and is often used in salads, stir-fries, soups, and as a steamed or roasted side dish.
Kohlrabi is rich in nutrients, including vitamin C, vitamin B6, potassium, and fiber.
Why Kohlrabi Recipe? A Nutritional Overview
Aside from being delicious, kohlrabi brings some great health perks to the table.
It’s packed with fiber, vitamins, and minerals, making it a smart addition to your diet for better overall health.
Here’s a simple nutritional chart for kohlrabi:
| Nutrient | Amount per 100g |
|---|---|
| Calories | 27 kcal |
| Carbohydrates | 6.2 g |
| Fiber | 3.6 g |
| Protein | 1.7 g |
| Fat | 0.1 vitamin |
| vitamin C | 62 mg vitamin |
| vitamin B6 | 0.1 mg |
| Folate | 16 mcg |
| Calcium | 24 mg |
| Iron | 0.2 mg |
| Magnesium | 19 mg |
| Phosphorus | 46 mg |
| Potassium | 350 mg |
Ingredients You’ll Need to Make Kohlrabi Recipe
To get started on your kohlrabi recipe, gather the following ingredients:
- 500 g fresh young kohlrabi
- 3 spicy green chilies
- 1/2 teaspoon raw jeera
- 1/2 teaspoon haldi powder
- 1/4 teaspoon red chili powder
- Handful of Dhania leaves
- Salt to taste
- Mustard oil
Step-by-Step Cooking Instructions for Kholrabi Recipe
Begin by washing the kohlrabi thoroughly and peeling off its outer layer.
Once cleaned, cut it into cubes and chop the dhania leaves finely.
In a pan, heat a generous amount of mustard oil until it reaches a moderate temperature.
Add the spicy green chilies and raw jeera to the heated oil, stirring for a few seconds until the aroma fills the air.
Introduce the prepared kohlrabi cubes into the pan, along with haldi powder and salt to taste.
Stir well to ensure even coating.
Cook the mixture on high heat for the first 3 minutes, allowing the flavors to meld.
After the initial high-heat cooking, cover the pan and let it simmer for 10 to 15 minutes on medium to low heat.
Avoid stirring too much during this phase.
After 15 minutes, check whether the kohlrabi is tender.
If cooked to perfection, proceed to the next step.
Enhance the dish by adding a 1/4 teaspoon of spicy red chili powder and fresh dhania leaves.
Stir vigorously on high heat for a minute.
Give the dish a final stir, ensuring all ingredients are well combined.
Serve the kohlrabi delight hot, accompanied by rice and roti.
Tips for a Perfect Kohlrabi Recipe
Master the art of cooking kohlrabi with these helpful tips:
1. Cut the kohlrabi into even-sized pieces for consistent cooking.
This ensures that every piece is cooked perfectly.
2. Use low heat while cooking.
This slow process allows the flavors to develop fully, resulting in a tastier kohlrabi dish.
3. To get that authentic taste, go for mustard oil.
It adds a unique flavor that perfectly complements the kohlrabi dish.
4. Add green chilies for a bit of spice, but don’t go overboard with the red chili powder.
Finding the right balance is crucial for a well-rounded flavor.
5. While cooking on low heat, try not to stir too often.
It may take a bit longer, but this enhances the overall taste and texture of the recipe.
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Frequently Asked Questions (FAQs)
Can I use olive oil instead of mustard oil?
Certainly! While mustard oil adds a distinct flavor, olive oil can be a suitable alternative for a milder taste.
What can I substitute for spicy green chilies?
If you prefer less heat, consider using bell peppers or mild green chilies as a substitute.
Is kohlrabi suitable for a low-carb diet?
Absolutely! Kohlrabi is a low-carb vegetable, making it an excellent choice for those following a low-carbohydrate diet.
Can I freeze leftover kohlrabi dish?
While it’s best enjoyed fresh, you can freeze leftovers.
Reheat gently to retain the flavors.
Are there other variations of this recipe?
Feel free to experiment! Add your favorite spices or vegetables to create unique variations of this kohlrabi delight.
what does kohlrabi taste like?
Kohlrabi has a unique flavor that combines elements of several other vegetables.
It is often described as tasting like a milder, sweeter version of a radish.
The texture is crisp and crunchy, similar to a broccoli stem or a turnip, with a slight peppery undertone.
When cooked, kohlrabi becomes tender and its flavor mellows, taking on a more subtle sweetness reminiscent of a cross between cabbage and broccoli.
what are the disadvantages of kohlrabi?
Digestive Issues, thyroid issues, Kohlrabi contains oxalates,
which can contribute to the formation of kidney stones in susceptible individuals.
How to tell if kohlrabi is bad?
To determine if kohlrabi has gone bad, look for the following signs:
Discoloration: The skin should be uniformly green or purple (depending on the variety).
Any black spots, mold, or significant browning indicate spoilage.
Wrinkles or Shriveling: Fresh kohlrabi should be firm and smooth.
Wrinkled or shriveled skin is a sign that it is drying out and past its prime.
Softness: Kohlrabi should be firm to the touch.
If it feels soft, mushy, or spongy, it’s likely spoiled.
Sliminess: If the surface feels slimy or sticky, it’s a sign of bacterial growth.
Off Odor: Fresh kohlrabi has a mild, earthy scent.
If it smells sour, rotten, or unpleasant, it has likely gone bad.
How to peel kohlrabi?
What You’ll Need:
- A sharp knife
- A vegetable peeler (optional)
- A cutting board
Steps:
Trim the Leaves and Stems:
If the kohlrabi has leaves and stems attached, use a sharp knife to cut them off close to the bulb.
You can save the leaves to use in other dishes, as they are also edible.
Cut off the Base and Top:
Place the kohlrabi bulb on a cutting board.
Cut a thin slice off the top and bottom to create flat surfaces.
This will make it easier to peel and handle.
Peel the Bulb:
Using a Knife: Stand the kohlrabi on one of the flat ends.
Use a sharp knife to cut downwards, following the contour of the bulb to remove the thick outer skin. Rotate the bulb as you go until all the skin is removed.
Using a Vegetable Peeler: If the skin is not too tough, you can use a vegetable peeler to remove it.
Simply run the peeler over the surface until all the outer skin is peeled away.
Check for Remaining Skin:
After peeling, inspect the bulb for any remaining tough or fibrous parts and trim them away with the knife.
Prepare for Cooking:
Once peeled, you can slice, dice, or grate the kohlrabi as needed for your recipe.
Tips:
- If the kohlrabi is particularly large or tough, a knife might be more effective than a peeler.
- Be careful while peeling to avoid removing too much of the flesh along with the skin.
Now your kohlrabi is ready to be used in your favorite recipes!
RECIPE CARD:
Delicious Kohlrabi Recipe (Ganth Gobhi Recipe)
Ingredients
Ingredients You'll Need
- 500 g fresh young kohlrabi
- 3 spicy green chilies
- 1/2 teaspoon raw jeera
- 1/2 teaspoon haldi powder
- 1/4 teaspoon red chili powder
- Handful of dhania leaves
- Salt to taste
- Mustard oil
Instructions
Step-by-Step Cooking Instructions
- Begin by washing the kohlrabi thoroughly and peeling off its outer layer. Once cleaned, cut it into cubes and chop the dhania leaves finely.
- In a pan, heat a generous amount of mustard oil until it reaches a moderate temperature.
- Add the spicy green chilies and raw jeera to the heated oil, stirring for a few seconds until the aroma fills the air.
- Introduce the prepared kohlrabi cubes into the pan, along with haldi powder and salt to taste. Stir well to ensure even coating.
- Cook the mixture on high heat for the first 3 minutes, allowing the flavors to meld.
- After the initial high-heat cooking, cover the pan and let it simmer for 10 to 15 minutes on medium to low heat. Avoid stirring too much during this phase.
- After 15 minutes, check whether the kohlrabi is tender. If cooked to perfection, proceed to the next step.
- Enhance the dish by adding a 1/4 teaspoon of spicy red chili powder and fresh dhania leaves. Stir vigorously on high heat for a minute.
- Give the dish a final stir, ensuring all ingredients are well combined. Serve the kohlrabi delight hot, accompanied by rice and roti.
Notes
