Knol Khol | Kohlrabi | ನವಿಲು ಕೋಸು | Ganth Gobi is quite an underrated vegetable in my opinion. It tastes great in Sambar | Huli ..  We add it to Saagu & Bisi Bele Bath as well. 

I made a quick  Raita | Mosaru Bajji using Knol Khol that goes really well as a side with Anna - Saaru & can be paired with Palav as well, especially with you want to give the regular Onion-Tomato Raita a break 

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NAVILKOS MOSARU BAJJI | KNOL KHOL RAITA | ನವಿಲು ಕೋಸು ಮೊಸರು ಬಜ್ಜಿ

Yield: 4

Author: Deepthi Shankar

Prep time: 2 MinCook time: 5 MinTotal time: 7 Min

Ingredients

• 1 large or 2 medium sized Knol Khol/Kohlrabi - Peeled & Grated
• 2 Cups Yogurt
• 1/4 Cup Grated Coconut
• 2 Green Chilies
• 1 teaspoon Ghee
• Salt As per taste
• To Temper:
• 1 teaspoon Ghee
• 1/4 teaspoon Mustard Seeds
• 2 Broken Dry Red Chilies
• 5 Curry Leaves

Instructions

1. Heat a teaspoon of Ghee in a pan, Add 2 slit Green Chilies & once blistered, fish them out.
2. In the same pan, add grated Kohlrabi & sauté for a couple of minutes until slightly cooked & is no longer raw. Decant into a bowl
3. In a mixie jar/blender, grind together Grated Coconut, Green Chilies, Some Salt & a dash of water into a smooth Paste
4. Mix this into the cooked Kohlrabi, Add Yogurt, Add some salt if needed & mix well
5. Heat Ghee & temper with mustard seeds, Dry Red Chilies & Curry Leaves. Pour the tempering over the Raita& mix
6. Serve as a side dish along with Rice & Saaru or even Pulao

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Pachadi is nothing but a Raita like dish in South India. This Kerala Style Beetroot Pachadi is an easy fuss free way of adding Beets into our everyday meals. A very easy recipe that can be made in less than 10 minutes. Tastes great with steamed rice or as a side dish along with Rice & Saaru 

Its got a nice pungent taste from grinding mustard seeds & the slightly sour taste from the yogurt & the sweetness from the beets & the slight heat from the chilies.  

 

• 1 large Beetroot
• 1 cup Plain Yogurt 
• Salt as per taste 
• Half teaspoon Mustard Seeds
• 2 Broken Dry Red Chilies 
• 4-5 Curry Leaves
• 2 teaspoon Oil 

• Doddapatre Leaves - 15-20
• 1/2 cup fresh grated coconut
• 1 1/2 cups fresh yogurt
• 5 green chillies
• 1 tsp cumin seeds
• 1/2 tsp Black peppercorns
• Salt as per taste
• 1 tsp mustard seeds
• A few curry leaves
• 2 tsp vegetable oil

• Heat a tsp of oil in a pan & saute cumin seeds, peppercorns & green chillies for about a minute. Set aside.
• In the same pan, saute the leaves for about a min & set aside.
• In a mixer, grind together coconut along with doddapatre leaves, sauteed cumin, blackpepper & green chillies.
• Add some salt & a little bit of yogurt & grind into a smooth paste.
• Transfer into a bowl. Add more yogurt to get a thick sauce like consistency. Check for salt & whisk gently.
• Temper with mustard seeds & curry leaves.