Noolkol / Kohlrabi pickle

  • 1 noolkol / kholrabi grated
  • 1 lemon
  • 1 tablespoon mustard seeds
  • 1/2 tablespoon fenugreek Seeds
  • 3 red chillies
  • A pinch of asafoetida
  • 4 tablespoons sesame oil
  • Salt
  • 1 turmeric (virali manjal)
  1. Dry roast mustard, fenugreek seeds and red chillies in a pan. Set aside to cool.
  2. Once cool grind to a powder along with virali manjal.
  3. Heat sesame oil in a pan. Once hot, add the grated noolkol/ kohlrabi and sauté
  4. Once the water has evaporated, add asafoetida, salt and the roasted powder and turn off the flame.
  5. Once it cools down add lemon juice, transfer to a glass bottle and store in refrigerator

Recipe contributed by Ms. Subamangala Ramaseshan 

She is a finance/ audit professional and cooking is her stress buster. She draws inspiration from her grandmother from whom she learnt the basics of cooking. Instagram

This pickle pairs very well with a thengai paal arisi upma / rice grits and lentils cooked in coconut milk. Here is the recipe video.

About Author

The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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