This curry is just another version of kuruma with whole garam masal made into a fine paste. There is no masal powder here except the turmeric. Shallot (sinna vengayam)adds a lot of flavor to this curry. It is a general practice to add potatoes and peas also along with this vegetable. Potatoes give a good flavor and texture to the kuruma.
I try to make something special for Friday nights and the ready made parathas come handy at that time.Parathas with this spicy turnip kuruma tasted wonderful:)
Noolkol korma is my mom's favorite too. As it was a rare vegetable in my home town at that time, mom used to buy this and would fondly tell us how she devoured this vegetable in Madurai, her home town....now I am recollecting hers:)
|Turnip kuruma served with paratha.|
Ingredients:Turnip / noolkol / kohlrabi - 1 (250 gm)
Potato - 1 (optional)
Turmeric powder - a pinch
oil - 1 tsp
fennel - 1/2 tsp
cinnamon - 1/2 inch
curry leaf - 1 sprig
ginger garlic paste - 1 tsp
cilantro + mint leaf - a handful (grind)
tomato - 1 (big)
To fry and grind:Dry red chillies - 4
green chillies - 2
cinnamon - 1/2 inch
cloves - 2
cardamom - 2
black cumin - 1/8 tsp
fennel (sombu) - 1/2 tsp
shallot - 4 (1/2 cup chopped)
shredded coconut - 2 tbsp
coriander seeds - 1 tbsp
cumin - 1/2 tsp
cashew nut - 4
poppy seed - 1/2 tsp
oil - 1 tbsp
Method:Wash the turnip, potato and remove the skin. Chop them finely into small cubes.
Cook it in a cup of water along with finely chopped tomato and turmeric powder.
Fry the above said ingredients in a tbsp of oil together. They need not be fried till brown, but we just need a good aroma. Let it cool completely and grind it to a fine paste along with mint + cilantro.
Heat 1 tsp oil in a wok. Add the fennel and cinnamon, let them get red. Put the curry leaves and fry a little. Immediately add the ginger garlic paste and fry till the raw smell vanishes. Now add the cooked vegetables along with the masala paste and bring them to a boil. Add salt, reduce the flame and cook in low flame for 10 minutes (till we get a nice kuruma flavor) and switch off.
Noolkol kuruma is ready!
Serving suggestions:The above said quantity will yield a large amount of kuruma, sufficient for 6 people. Turnip is good at yielding good amount of curry. So reduce the vegetable quantity as per requirement.
Serve with paratha, poori, ghee rice, chapathi, roti, dosa etc.