“Navilkosu Sukke (Kohlrabi/ KnolKol/ German Turnip Curry)” … knolkol is not so much loved veggie despite being highly recommended on health benefits … there are plenty of dishes like upkari, kolumbo, sukke, kootu, koshimbir etc. that tastes great prepared using this humble veggie … I prepared sukke; a semi dry curry from GSB Konkani Saraswat Cuisine served often as side dish during meals … tastes lovely served with chapatti or dal- chawal … Yummilicious …
** Navilkosu (Kohlrabi/ KnolKol/ German Turnip) is a veggie that I do not remember tasting during childhood, not sure, if it was at all cooked at home. It is only after marriage that I cooked a few dishes using it, that too very rarely. Recently I felt I am not doing justice to this veggie that is loaded with health benefits and that I did need to try different options using it, sure to be adding more dishes soon.
** Sukke is a traditional semi dry consistency curry side dish from GSB Konkani Saraswat Cuisine prepared in various combinations. I have shared quite a lot of combinations of sukke in my Blog here, which you may browse through via the common link shared at the bottom of this recipe for more information. For this particular “Sukke” I have used only Navilkosu (Kohlrabi/ KnolKol/ German Turnip).
** If desired you may add any other veggie of your choice as combo to this dish like bikkanda (jackfruit seed) etc. You can add any tart tasting veggie like bimbul or ambado too if available, I have not. In my home we love to relish sukke with roti/ chapathi though it tastes equally good served as side dish with dal- chawal. Do try this variation next time you purchase Knolkhol and enjoy with your family, sure to be loved by all.
** Here is my recipe for “Navilkosu Sukke (Kohlrabi/ KnolKol/ German Turnip Curry)” ... My Style; do try it, tastes awesome …
** Ingredients :
Navilkosu/ Kohlrabi/ KnolKol/ German Turnip :3 medium sized
Salt/ Namak/ Meeta :
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Urad dal/ Black gram dal : 1 tsp
Coriander Seeds/ Kothimbir/ Dhania : 1 tblsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Tamarind/ Chinchama/ Imly : a small marble sized piece.
Oil/ Tel/ Tela : 1 tsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ NariyalTel/ Narlel Tela : 1 tblsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 10-12 fresh ones
** Slice off the outer thick skin of “Navilkosu/ KnolKol” and cut them lengthwise into 4 pieces and then cut them into ¼ inch thickness triangular slices. Rinse them well under running water, drain and add into a thick bottomed kadai/ pan with water, say about 2 inches above the pieces and bring to a boil on medium heat. When you see bubbles appearing lower the heat, cover and let cook until 80% done.
** Masala to be Ground into a paste : Heat oil in a small kadai, add urad dal, let fry a bit, when colour changes slightly add coriander seeds and continue to fry for a minute, lastly add red chillies and fry for another minute. Remove, cool a bit and add them into a mixer grinder along with freshly grated coconut, tamarind and grind to a paste adding just a little bit of water to a thick textured evenly ground paste.
** Note : The paste need not be ground too fine but should not be coarse too. You can use veggie cooked water for grinding which is what I do. Using the cooked water helps in retaining cooked flavors of the veggies intact.
** Note : For any curry dishes you can use any one of the tart tasting fruit/ veggies mentioned like, bimbul (tree sorrel fruit), ambado (Hog Plum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), dried kokum, kudampuli etc. as is available. In case you do not have access to any one of them or they are not available or again, if you do not want to use them then for any reason, do not worry, you can add in a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is what is followed in GSB Konkani Saraswat Cuisine.
** Add ground masala to the cooked Knolkol in kadai/ pan and mix well. If the consistency is too thick, then add some water, mix well and bring all ingredients to a boil on medium heat, stirring often to avoid it being burnt. Sukke is a thick textured gravy curry, so add more water only if required, you can always add it later on if need be. Cook all on medium heat stirring often until you see bubbles appearing on the surface, then lower the heat to minimum and cook for 8-10 minutes, stirring in between.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small tempering pan, when hot add mustard seeds, when they begin to splutter add in the curry leaves, fry for a few seconds, then immediately pour it over the simmering curry and mix well. Continue cooking for another few minutes, then remove from heat, cover with a lid and leave aside to rest for some time say 20 minutes for the flavors to seep in.
** “Navilkosu Sukke (Kohlrabi/ KnolKol/ German Turnip Curry)” is done and ready to be served. Tastes best served as a side dish with Dalitoy (spiced dal)/ Tomato Saaru (Saar) and sheetHa (rice) during meals, which is the followed practice in most of the GSB Konkani Saraswat homes. However, in my home we love to relish it with roti/ chapati/ paratha/ dosa/ idly too and it tastes equally good. I usually like to prepare “Sukke” on the day we observe a “NO Onion- Garlic- Rice- Non.Veg- one meal for the day” so that I can keep my meal simple ie sukke served with roti/ phulkas, Indeed a satisfied meal, however, the choice of serving with is left always to individual preferences.
** Most Konkani dishes are not only tasty but also easy to prepare and healthy. The addition of minimum ingredients in preparing of masala not only makes it easier for cooking but also in case of digestion, good for the gut. Do try out various dishes shared in the blog, there are many combinations that will make it easier for you in any vicinity you reside. So go ahead, try them and enjoy with your family and friends. Remember there is nothing good for the family than food prepared at home with love and care. And, like me if you too hardly use “Navilkosu Sukke (Kohlrabi/ KnolKol/ German Turnip Curry)”, then it’s time you start using this humble veggie for its immense health benefits.
** There are many varieties of “Sukke” posted in my Blog to which I am sharing a common link below, you may browse through in leisure ….
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Thanks.