Kohlrabi is called as ‘Navalkol’ in Konkani and ‘Navil Kosu’ or ‘kosu gadde’ in Kannada. ‘Sukke’ is usually a side dish prepared with some kind of vegetable or sea food and coconut masala. This dish has a sweetish and spicy taste because of the jaggery and red chilies in it. This is one of my all time favourite dishes.
When I was a kid, I had grown these in my neighbour’s fields. Our neighbour(fondly called as mami) grows lot of different vegetables in their field. As I had the “madness” of growing vegetables for a short period of time, she allowed me to grow all kinds of vegetables along with her in her garden. Ofcourse, she used to nurse my plants. I only watered those plants and claimed they are mine whenever we went to the field :).
Kohlrabi sidedish(Navalkola sukke)
- 3 cups Kohlrabi Navalkolu/navilkosu(cut into small pieces)
- 1/2 cup onion cut into small pieces
- 3/4 cup coconut fresh or frozen
- 4-5 red chilies
- 1/2 tea spn coriander seeds
- 1/2 tea spn urad dal
- 1/2 tea spn tamarind
- 1/2 tea spn jaggery
- Cut Kohlrabi in small pieces. If the skin is thick and hard, peel it, otherwise use with skin.
- Cook Kohlrabi in cooker.
- Heat 1/2 tea spn of oil and fry coriander seeds and urad dal.
- Grind them with coconut, red chillies and tamarind by adding just sufficient water(do not make the masala too watery).
- Heat remaining oil and fry onion.
- Add cooked kohlrabi and ground masala, jaggery.
- Add salt and cook till masala is done and the dish becomes almost dry.
- Serve as a side dish with rice and dal/gravy or with chapati.
Updated on 9/10/2017 with details and pictures.