Turnip 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

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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

  1. Wash the turnip and peel the skins. After peeling the skin cut the turnips into small cubes. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. When the oil starts to leave the sides, add the turmeric powder and cooked chick peas and stir them well.
  6. Next, add the cooked turnips and mix them well with the masala.
  7. Add the required salt and allow to boil for a few seconds.
  8. 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. 
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