Kohlrabi (Navil Koos in Kannada & Nool Kol in Tamil) is a low, stout cultivar of the cabbage. It has been selected for its swollen, nearly spherical, Sputnik-like shape. The name comes from the German Kohl (cabbage) plus Rübe (turnip), because the swollen stem resembles the latter.
I'd had Kohlrabi soup in one of our friend's place when we were there for dinner. The soup had cream & milk in it. I din't know how my friend had prepared it. Never got to ask her. I was searching for the recipe online. But unfortunately most of them I found, had some kind of meat in the recipe. So after reading many recipes, I came up with my own method with some Indian masala :) to spice it up a bit.
I'm sending this post to WYF:Kitchen Gadget event hosted by Easycrafts.
1 big Kohlrabi with the leaves (if possible. Leaves taste yum)
1 medium sized onion, finely chopped
1 medium sized tomato, finely chopped
1 tsp jeera
1 tsp garam masala
1 tsp cumin powder
1/2 tsp ginger-garlic paste
1 tsp black pepper powder
1 tsp chili powder
2 tsps Olive oil
Thymin or Rosemary leaves
1. Pressure cook the Kohlrabi pieces with the leaves along with little salt.
2. Saute the onion pieces in Olive oil along with jeera & ginger-garlic paste.
3. Add garam masala, chili powder & cumin powder. Mix well.
4. Add the tomato pieces & cook till the tomato pieces become tender.
5. Add the pressure cooked Kohlrabi pieces & mash.
6. In a blender add the mashed mixture to get a smooth paste.
7. Reheat the soup & add black pepper powder along with the herbs before serving.