Knol khol kootu is a mild side dish for south Indian gravies with rice. Made along with moong dal, coconut and flavoured with cumin and a small onion.
Knol khol or nool khol is a vegetable I have never cooked in my life. I don’t think I have seen my mom or MIL cooked it. But have once had in restaurant and liked it. When ever I see knol khol I wondered how to cook it. Vj too have told it would not be nice. But I loved the texture of it when I had it in restaurant. This time when I went to India, MIL bought this vegetable and I was surprised. She told she started cooking it recently and it is nice. I made kootu there and it was really good.
It’s flavour was similar to cabbage but the texture, different. I packed for Vj and he too said it was nice just like any other vegetable kootu. The only thing we have to make sure is choose young and tender knol khol. If not, it has fibre at times in the middle of the vegetable and it won’t be nice to get those fibres while eating. I made it just like cabbage kootu and it turned out nice. If you want you can adapt your method too and cook this vegetable.
- Peel off the skin of knol khol and wash it. Make sure there is no white fibre running inside the vegetable while you chop, if you see, discard it. Chop into small cubes.
- In a pressure cooker, add moong dal, top with the chopped knol khol.
- Add water just to the level of the vegetable and little bit of salt. Pressure cook for 2 whistles in medium flame.
- Meanwhile, grind coconut, chilli, small onion, rice flour and cumin seeds with little water to a paste.
- Once the vegetable is cooked, open the cooker and add the ground paste.
- Mix well and boil for a minute. Temper with the items given under to temper table and mix to the kootu.
Serve a accompaniment for rice. Sambar or any tangy kuzhambu varieties.