{"id":12219,"date":"2013-02-01T20:40:34","date_gmt":"2013-02-02T01:40:34","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=12219"},"modified":"2013-03-03T19:10:26","modified_gmt":"2013-03-04T00:10:26","slug":"kohlrabi-curry-tangy","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/kohlrabi-curry-tangy\/","title":{"rendered":"Kohlrabi Curry Recipe &#8211; Tangy"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12220\" alt=\"kohlrabi-curry\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/02\/kohlrabi-curry.jpg\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/02\/kohlrabi-curry.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/02\/kohlrabi-curry-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Tangy vegetarian side dish&#8230;<\/p>\n<p>Kohlrabi is a common vegetable in Germany, it&#8217;s also served commonly in Kashmir. It belongs to the cabbage family, hence it tastes similar to cabbage hearts, however the taste is much milder and sweeter. I knew it kohlrabi would make an excellent vegetarian dish. I made a tangy curry with it, even the leaves can be used for making the dish. It&#8217;s healthy and tasted really good. I am looking forward to making more dishes with kohlrabi like pickle, pulissery etc.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12225\" alt=\"kohlrabi\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/02\/kohlrabi1.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/02\/kohlrabi1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/02\/kohlrabi1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/02\/kohlrabi1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12221\" alt=\"kohlrabi curry\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/02\/kohlrabi-curry1.jpg\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/02\/kohlrabi-curry1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/02\/kohlrabi-curry1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/02\/kohlrabi-curry1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/02\/kohlrabi-curry.jpg\" \/> <span class=\"item ERName\">Kohlrabi Curry &#8211; Tangy<\/span><\/p>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Vegetarian side dish<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT25M\">25 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Cumin seeds- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Whole dry red chili- 2<\/li>\n<li class=\"ingredient\">Red or white onions, chopped-1<\/li>\n<li class=\"ingredient\">Kohlrabi, diced- 3<\/li>\n<li class=\"ingredient\">Kohlrabi leaves, chopped<\/li>\n<li class=\"ingredient\">Kashmiri red chili powder- 1 1\/2 tsp (or use regular chili powder)<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Ground Cumin- 1 tsp<\/li>\n<li class=\"ingredient\">Fennel powder- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<li class=\"ingredient\">Fresh tamarind juice- 3 inch slice soaked in 5 tbsp warm water,<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Rinse the kohlrabi stem and leaves under running water, dice into small cubes and chop the leaves. Keep aside.<\/li>\n<li class=\"instruction\">Soak 3 inch fresh tamarind slice in 5 tbsp warm water, combine the tamarind in water to release the juice, drain the juice, keep aside.<\/li>\n<li class=\"instruction\">Place a large non-stick pan over medium heat, add oil, let it turn hot.<\/li>\n<li class=\"instruction\">Add mustard seeds, let it splutter.<\/li>\n<li class=\"instruction\">Add cumin seeds and whole red dry chili, saute for a few seconds.<\/li>\n<li class=\"instruction\">Add onion and a little salt, saute till translucent.<\/li>\n<li class=\"instruction\">Add kohlrabi diced along with chopped leaves.<\/li>\n<li class=\"instruction\">Add 1\/4 cup water and cook covered till the kohlrabi turns fork tender.<\/li>\n<li class=\"instruction\">Open the lid, add chili powder, turmeric powder, ground cumin, fennel powder and salt, combine well.<\/li>\n<li class=\"instruction\">Add strained tamarind juice, combine well.<\/li>\n<li class=\"instruction\">Add 1\/4 cup more water and cook covered for 5 minutes.<\/li>\n<li class=\"instruction\">Have a taste and add more salt or chili powder if needed.<\/li>\n<li class=\"instruction\">If you want more gravy, add some more water and cook for a few minutes.<\/li>\n<li class=\"instruction\">I didn&#8217;t add too much water so it was more like a dry dish.<\/li>\n<li class=\"instruction\">Serve warm as a side dish along with rice, chapati, roti etc<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.1596<\/div>\n<\/div>\n<div id='gallery-1' class='gallery galleryid-12219 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/thasneen.com\/cooking\/kohlrabi-curry-tangy\/kohlrabi\/'><img loading=\"lazy\" decoding=\"async\" width=\"475\" height=\"200\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/02\/kohlrabi-475x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" aria-describedby=\"gallery-1-12222\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-12222'>\n\t\t\t\tKohlrabi\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/thasneen.com\/cooking\/kohlrabi-curry-tangy\/making-kohlrabi-curry\/'><img loading=\"lazy\" decoding=\"async\" width=\"475\" height=\"200\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/02\/making-kohlrabi-curry-475x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" aria-describedby=\"gallery-1-12223\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-12223'>\n\t\t\t\tCooking Kohlrabi\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/thasneen.com\/cooking\/kohlrabi-curry-tangy\/making-kohlrabi-curry-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"475\" height=\"200\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/02\/making-kohlrabi-curry1-475x200.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" aria-describedby=\"gallery-1-12224\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-12224'>\n\t\t\t\tCooked Kohlrabi\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Tangy vegetarian side dish&#8230; Kohlrabi is a common vegetable in Germany, it&#8217;s also served commonly in Kashmir. It belongs to the cabbage family, hence it tastes similar to cabbage hearts, however the taste is much milder and sweeter. I knew it kohlrabi would make an excellent vegetarian dish. I made a tangy curry with it, &hellip; <\/p>\n","protected":false},"author":1,"featured_media":12220,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[472,27,684,80,18],"tags":[685],"class_list":["post-12219","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluten-free","category-indian-cuisine","category-kohlrabi","category-sides","category-vegetarian","tag-kohlrabi-2","course-vegetarian-side-dish","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/12219","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=12219"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/12219\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/12220"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=12219"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=12219"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=12219"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}