When it comes to creating delicious and healthy side dishes, exploring different vegetable combinations can lead to exciting culinary adventures. One such combination that deserves more attention is carrot and knol khol poriyal. Packed with nutrients and bursting with flavors, this simple South Indian stir-fry is a delightful addition to any meal. Let’s dive into the world of carrot and knol khol poriyal and discover why this pairing is a match made in vegetable heaven.
Carrots and knol khol, also known as Kohlrabi or German turnip, are two versatile vegetables with distinct characteristics. Carrots are known for their vibrant orange color and natural sweetness, while knol khol resembles a turnip with its pale green or purple exterior. Together, they create a beautiful medley of colors and textures that is visually appealing and appetizing.
Carrot and knol khol poriyal can be enjoyed in various ways. It serves as a fantastic side dish for traditional South Indian meals, complementing dishes like sambar, rasam, or curd rice. You can also pair it with roti or chapati for a wholesome and nutritious meal. For those who prefer a vegan or plant-based diet, this dish is an ideal choice as it is free from animal products.
Incorporating a variety of vegetables into our diet is essential for maintaining optimal health. Carrot and knol khol poriyal offers a delightful way to enjoy the nutritional benefits of these two vegetables while savoring the vibrant flavors they bring to the table. So, why not embark on a culinary adventure and try this simple yet delicious combination? Your taste buds and body will thank you for it!
Carrot Knol Khol Porial
- Carrot – 2 ends removed and chopped into small cubes
- Knol Khol – ¼ Kg. peeled and chopped into small cubes
- Salt- 1 tsp. or as needed
- Turmeric Powder – ¼ tsp.
- Water – 1 cup
- Grated Coconut – ½ cup
- Oil – 1 tsp.
- Mustard Seeds – 1 tsp.
- Ured Dhal – 1 tsp.
- Red Chillies – 2 broken into two
- Heat a pan and add oil.
- When the oil hears, add mustard seeds and let it splutter.
- Now add ured dhal and red chillies and fry in low flame for half a minute.
- Add the chopped carrots and knol khol, salt, turmeric powder and water and boil.
- Cook till the vegetables are cooked well and water is dried up.
- Now add the grated coconut and mix well and switch off the flame.
- Serve hot with rice.