Turnip kuruma

'Noolkol'or 'nookkal' is the Tamil word for Turnip or Kohlrabi. It can be used instead of potato in curries. The health benefits are many. It is good for potassium deficient days.

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.