Kohlrabi is very good in curries too. Kohlrabi is not thick when cooed. So always nice when you add potatoes or jack fruit seeds in this curry. So it helps to thicken the sauce as well as gives a creamy taste.
When you buy Kohlrabi , make sure to get the fresh young ones. The middle of the Kohlrabi can go woody when they are matured or not fresh. I have uploaded another recipe to Kohlrabi with coconut or Nokohol Mallum. Click on the link to get the recipe.
This recipe will serve 4 people.
This is about 250 g Kohlrabi / Nokohol. Separate the leaves from the bulb. Cut the stem if they are not tender.
Wash the leaves and the kohlrabi together. peel it well.
Peel two to three potatoes too. Cut them both in to cubes.
For the spices I am using fenugreek seeds, cinnamon, onions, chillies, Maldive fish flakes, garlic curry leaves and rampe.
Add the chopped potatoes with the kohlrabi and add enough water to cook mix well. I added a 1/2 tsp curry powder with a 1/4 tsp chilli powder and a pinch of turmeric powder in to the curry.(I have miss the photo of the spice powders) Put it on the stove and cover with a lid.
After draining the water from the leaves cut them roughly.
When the kohlrabi and the potatoes are tender add the coconut milk with some salt. Cook few minutes and add the chopped leaves.
Cook about a minute or two and take it out. Do not over cook the leaves. Then it looks bad. Serve with plain rice.