German cabbage and Chick Peas Kurma ( Noolkol Kurma)

German cabbage or turnip cabbage called as noolkol. This turnips are not as popular as some other vegetable such as cauliflower or carrots, but they are nutritious and make a wonderful addition for kurmas or sabjis.

For a long time my husband asked me to prepare side dishes with this turnip and he said, try to remove the strong flavour from the turnips. So after few experiments I found this recipe and it was a big hit. To remove the strong flavour from this turnip I have cooked the chopped turnips along with finely chopped green chillies. Apart from regular coconut masala paste, I have also added a thick coconut milk for more flavours. I had some cooked chick peas, so I added in this kurma. There is no need for any additional spice powders. This turnip kurma was so amazing, prepared by using both traditional coconut paste and the coconut milk. This kurma will be definitely a favourite for all those who want to include healthy vegetables, using only healthy ingredients. If you do not have turnips, you can replace it with regular cabbage. Now we will see how to prepare this Turnip Kurma with step by step instructions.

Kurma recipes

Turnip and Chick Peas Kurma Recipe

German cabbage or turnip cabbage called as noolkol. This kurma will be definitely a favourite for all those who want to include healthy vegetables, using only healthy ingredients.

Prep time : 10 minutes
Cook time : 20 minutes
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients

1 medium turnip
3 green chillies
1/4 cup cooked chick peas
1/2 tsp turmeric powder
1 bay leaf
3 cloves
2 small piece cinnamon
10 curry leaves
salt to taste
2 tbsp oil

For coconut paste

1/4 cup grated coconut
1 onion
1 tomato
1 tsp fennel seeds

For coconut milk

1 cup grated coconut

Cooking Directions

Wash the turnip and peel the skins. After peeling the skin cut the turnips into small cubes.

Add the turnips to the small pressure cooker. Add the chopped green chillies and pour 1 cup of water. Close it with the lid and pressure cook for 2 to 3 whistles.

Take a small chutney jar and add the grated coconuts, onions, tomatoes and fennel seeds. Grind it smooth with 1/2 cup of water. Grind the fresh coconuts with 1/2 cup of water and extract the milk. Once again add squeezed coconut gratings to the mixer and grind it again and squeeze it well. You will get 1 cup of coconut milk for this measurement. If the coconut milk appears thick, mix them well with water.

Heat oil in a kadai or pan and add the cinnamon, cloves and curry leaves. When you get a nice flavour, add the ground coconut paste and stir it continuously for a few minutes.

When the oil starts to leave the sides, add the turmeric powder and cooked chick peas and stir them well.

Next, add the cooked turnips and mix them well with the masala.

Add the required salt and allow to boil for a few seconds.

Now reduce the heat to low and gently add in the coconut milk. Mix them evenly and allow the kurma to boil for 5 minutes and turn off the heat.

Turnip and Chick Peas Kurma with step by step photos

Wash the turnip and peel the skins. After peeling the skin cut the turnips into small cubes.

Add the turnips to the small pressure cooker. Add the chopped green chillies and pour 1 cup of water. Close it with the lid and pressure cook for 2 to 3 whistles.

Take a small chutney jar and add the grated coconuts, onions, tomatoes and fennel seeds. Grind it smooth with 1/2 cup of water.

Grind the fresh coconuts with 1/2 cup of water and extract the milk. Once again add squeezed coconut gratings to the mixer and grind it again and squeeze it well. You will get 1 cup of coconut milk for this measurement. If the coconut milk appears thick, mix them well with water.

Heat oil in a kadai or pan and add the cinnamon, cloves and curry leaves. When you get a nice flavour add the ground coconut paste and stir it continuously for a few minutes.

When the oil starts to leave the sides, add the turmeric powder and cooked chick peas and stir them well.

Next, add the cooked turnips and mix them well with the masala.

Add the required salt and allow to boil for a few seconds.

Now reduce the heat to low and gently add in the coconut milk. Mix them evenly and allow the kurma to boil for 5 minutes and turn off the heat.

Transfer the kurma to the serving dish and serve it with roti, dosa or parotta. If you want to add garamasala powder, sprinkle it on the final stage.

Comments

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy. Tips for the best Paneer masala Use fresh ...

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi. There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast. Check out my other tiffin recipes here Idli ...

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice. You can ...

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions. Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney. RECIPE HERE. 2. Pulikuz...

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture. Similar recipes Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal Brinjal (Egg Plant) Stir Fry -...

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

Coconut Milk Curry Leaves Juice - Dishes with two or three ingredients - Coconut Milk Recipes

Today we are going to see an interesting and healthy juice recipe with just two ingredients. Few years ago, I learnt this recipe from my yoga instructor. During our yoga class, she recommends everyone to replace the tiffin with this juice for breakfast. It gives more energy to practice exercises, and it also strengthens the immune system. You can replace curry leaves with mint leaves or coriander leaves. After drinking the juice, eat five soaked badam. Coconut milk curry leaves juice Recipe Details Prep time: 5 minutes Serves: 1 Category: juice Ingredients 1 cup grated coconut (tightly packed) 20 curry leaves Directions Take a big mixer jar and add the grated coconut and curry leaves. Add 1/4 cup of water and grind it nicely. Squeeze the ground coconut and strain the milk using a strainer or white cloth. Add the squeezed coconut, curry leaves mixture and grind it nicely with required water. Once again squeeze it well and take the milk. Mix them well and serve it immediately...

Semi Ripe Papaya Stir Fry - Pappalikkai Puttu (Poriyal)

This stir fry is prepared with shredded semi ripe papaya. This stir fry is easy to make within 10 minutes. This stir fry is similar to carrot puttu and beetroot puttu. Semi ripe papaya is light orange in colour with a crisp texture and it has a very mild flavour. The shredded papaya is flavoured with green chillies, onions and finally garnished with fresh coconut. The semi raw papayas are peeled and the innermost white layers are removed along with their tiny seeds. Then they are cut into halves or quarters and grate it using a slightly thick grater. After grating, we have to saute with mustard, chillies, onions and curry leaves. For this puttu dishes, like carrot puttu and beetroot puttu, the grated vegetables will need to be sauted first for an extra few minutes and then close and cook for 5 to 7 minutes. No water is required for this stir fry. Simply close and cook on low heat for 5 minutes. A handful of freshly grated coconut adds a beautiful colour and taste to t...

Mixed Vegetable Rice with Dal - One Pot Protein Rich Rice Recipe - Modern Kootanchoru

Mixed vegetable rice with step by step photos and video. Quick one pot rice within 30 minutes. Apart from kootanchoru and thuvaram paruppu sadham we make this mixed vegetable rice for weekend lunch and family get togethers. During our childhood days, my Karthi mama makes this rice for dinner and always one of our favourite rice dishes for our whole family. During his bachelor days in Delhi, they prepared this rice frequently with whatever vegetables available in their kitchen. Making of this vegetable rice doesn't involve any grinding or soaking and bachelor's can easily cook this rice. When it comes to any rice with dals, it must be slightly mushy with soft texture. But I do not like mushy rice, so I have reduced the amount of water. You can change it according to your preference. Allow the rice to cook on medium heat for 10 to 15 minutes or pressure cook for 2 whistles. Cooking time may vary depending on the quality of the rice and the pressure cooker. To make this h...

VIRUNDHOMBAL

Search This Blog