Kohlrabi is called as nookal in south India. Kohlrabi is commonly used in sambhar, curries and in kuruma. It’s a fiber-rich food enriched full of vitamins and other vital nutrients. It’s a winter season vegetable. Its stems are also edible if they are cooked properly. I tried making a white gravy with kohlrabi as a side dish for roti with a fusion of Kurama’s flavor. Even though the color is plain, it was full of flavor. Hope you too will try it for a change escaping from red, yellow, orange color gravies for a day.
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