Knol Khol Kurma, Easy Noolkol Kurma – Turnip Kurma For Chapati

An easy to put recipe for Knol Khol Kurma / noolkol kurma / turnip kurma that can be made in minutes. Perfect side dish for chapati or pulao. Recipe with step by step pictures.

These days I do most of my veggie kurma using the OPOS – One Pot One Shot method as the taste of the kurma cannot be beat and the whole dish is ready in ten minutes. The whole rage for the Kurma made in OPOS originally started a couple of years back with this recipe for Saravana Bhavan style vegetable kurma. If you are new to this or want to give OPOS a try, then you need to try this recipe. It not only gets ready in 10 minutes, its super delicious too. No frying, No sauteing, No mess. Just try once and I am sure that you will be a convert.

Here is how to do Knol Khol Kurma / Noolkol kurma / Turnip kurma This is an OPOS – One Pot One Shot inspired recipe. This recipe will work only in a two or a three liter pressure cooker. Using a bigger cooker may burn the ingredients. So, that’s a word of caution.

Peel and dice the Knol Khol / turnip and set aside.

Now we will layer everything in a cooker. Take a two liter cooker and add in the finely chopped onions. Remember that I did not even add oil to the pan. This is an oil free kurma recipe that comes out so well. Followed by the onions, layer the finely chopped tomatoes. Make sure that you are chopping the tomatoes fine.

Now layer the diced knol khol and whole green chillies. I did not chop the chillies. The chillies are only for flavour and aroma.

Now, we will grind all the ingredients listed under “masala” to a fine paste. Take a mixie jar and add in the khuskhus, almonds, coconut, ginger, garlic, salt, coriander powder, green chillies and kurma masala powder. In place of kurma masala powder, I have used Sakthi chicken masala powder today. Even garam masala would work. Grind everything with little water to a fine paste.

Spread it on top off the veggie layer. Remember that we did not add any water. The moisture from the veggies will suffice and the flavour will be concentrated. Cook for 4 whistles on medium flame. Remove from heat and let the pressure from the cooker release naturally.

Knol Khol has a lot of water content. So the kurma should be the right consistency. If the kurma is very thick, add in half a cup of hot water to the kurma and mix well.

Serve the Kurma with dosa or chapati.

For the Masala Paste

• ¼ cup fresh shredded coconut
• 1 tablespoon Khus Khus – white poppy seeds
• 6 Almonds
• 1 teaspoon coriander powder
• 2 green chillies
• 1 teaspoon salt
• 1 teaspoon Garam Masala or Kurma Masala Powder
• 6 cloves Garlic
• ½ inch piece ginger
• ¼ cup water to grind

Other Ingredients

• 2 onion, finely chopped ( 1 cup )
• 2 tomatoes, chopped ( 1 cup )
• 4 medium sized knol khol, diced
• 2 green chillies
• ½ cup hot water

1. Take a two liter cooker and add in the finely chopped onions.
2. Top it with finely chopped tomatoes, knol khol and green chillies
3. Grind all the ingredients listed under “masala” to a fine paste. Spread the masala on top of the veggies.
4. Cook for 4 whistles on medium flame. Let the pressure from the cooker release naturally.
5. Add in half a cup of hot water to the kurma and mix well.
6. Serve the Kurma with Dosa or Chapati.

Notes

Dont be tempted to add water. The water in the onion, tomatoes and the veggies are enough to cook the kurma. Thats the main thing about OPOS – concentrated flavor.

The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. They are used in Kannamma Cooks with prior permission.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Side Dish
• Cuisine: Tamilnadu

For the Masala Paste

• ¼ cup fresh shredded coconut
• 1 tablespoon Khus Khus – white poppy seeds
• 6 Almonds
• 1 teaspoon coriander powder
• 2 green chillies
• 1 teaspoon salt
• 1 teaspoon Garam Masala or Kurma Masala Powder
• 6 cloves Garlic
• ½ inch piece ginger
• ¼ cup water to grind

Other Ingredients

• 2 onion, finely chopped ( 1 cup )
• 2 tomatoes, chopped ( 1 cup )
• 4 medium sized knol khol, diced
• 2 green chillies
• ½ cup hot water

1. Take a two liter cooker and add in the finely chopped onions.
2. Top it with finely chopped tomatoes, knol khol and green chillies
3. Grind all the ingredients listed under “masala” to a fine paste. Spread the masala on top of the veggies.
4. Cook for 4 whistles on medium flame. Let the pressure from the cooker release naturally.
5. Add in half a cup of hot water to the kurma and mix well.
6. Serve the Kurma with Dosa or Chapati.

Notes

Dont be tempted to add water. The water in the onion, tomatoes and the veggies are enough to cook the kurma. Thats the main thing about OPOS – concentrated flavor.

The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. They are used in Kannamma Cooks with prior permission.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/knol-khol-kurma-noolkol/

Recipe for Kongunad Pazha Kachayam – Banana Kajjaya. Sweet Banana Fritters recipe made with all purpose flour, semolina and ripe bananas.

This is a very popular evening snack made in the kongu region and the nice thing about this recipe is that it can be put together in no time. This recipe involves very minimal prep work and uses very basic ingredients that can be found in almost every home. Whenever I have over ripe bananas at home, I store it in the freezer and use it later for making banana bread or Pazha kachayam. Usually poovan or rasthali variety of banana is used for this recipe back home. But you can use any variety of ripe banana and it just works fine. The key to this recipe is to use ripe bananas. This makes for a killer evening snack. In Kongunad, we call this Kachayam or Kajjayam கச்சாயம் . Many people tell me that its a variety of adirasam அதிரசம். But there is a difference. Adirasam uses only rice flour but kachayam uses a combination of rice flour, wheat flour or semolina. Whatever you wanna call it, this is one good fritter. Here is the video of how to make Pazha Kachayam

Here is how to do Pazha Kachayam Mash the bananas in a bowl.

Add in the maida and fine rava to the bowl.

Add in powdered sugar (You can pulse the sugar in a mixie for a minute and add it) and cardamom powder.

A note on Sugar – Do not add too much sugar. Adding too much sugar will brown the kachayam very fast in oil before the inside gets cooked. So add only the mentioned amount of sugar. In some homes, they even use powdered jaggery.

Mix the batter well. Add in two tablespoon of water and mix the batter. Do not add too much water. The batter itself will become watery after a couple of minutes due to the addition of sugar and bananas. So add water only if the batter is dry.

Add in the baking soda and mix well. The batter should be thick like the picture below. Allow the batter to rest for 10 minutes.

Heat oil in a kadai until medium hot. Add a small piece of the batter to check if the oil is ready. The oil is ready if the batter floats immediately to the top. If not wait for a minute more. Add in small scoops of the batter to the oil when the oil is ready.

Keep turning the batter balls so the batter cooks evenly on both sides. I use a fork / spoon to turn the batter. It works so well.

Deep fry until its golden. Remove and drain on paper towels.

Crisp on the outside, soft and spongy and sweet on the inside. The flavours of cardamom and bananas are heavenly.

Do try it at home.

• 1 cup mashed bananas (about 3 ripe medium size bananas)
• 1 cup maida (all purpose flour)
• 1/2 cup fine rava (sooji semolina)
• 1/2 cup granulated sugar (powdered in mixie)
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon baking soda

1. Mash the bananas in a bowl. Add in the maida and fine rava to the bowl.
2. Add in powdered sugar and cardamom powder.
3. Mix the batter well. Add in two tablespoon of water and mix the batter. Do not add too much water. The batter itself will become watery after a couple of minutes due to the addition of sugar and bananas. So add water only if the batter is dry.
4. Add in the baking soda and mix well. Allow the batter to rest for 10 minutes.
5. Heat oil in a kadai until medium hot.
6. Add in small scoops of the batter to the oil when the oil is ready.
7. Keep turning the batter balls so the batter cooks evenly on both sides.
8. Deep fry until its golden. Remove and drain on paper towels.

Notes

Do not add too much sugar. Adding too much sugar will brown the kachayam very fast in oil before the inside gets cooked. So add only the mentioned amount of sugar.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Appetizer
• Cuisine: Tamilnadu