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Kohlrabi is a low, robust variety of wild cabbage. It is a biennial vegetable often known as German turnip or turnip cabbage. This cultivar belongs to the same species as gai lan, collard greens, Brussels sprouts, cabbage, broccoli, cauliflower, and kale.
You can eat it cooked or uncooked. Both the stem and the leaves are used to prepare edible food. Despite their similar names, this plant is distinct from turnip even though they are both members of the Brassica genus.
The emergence of kohlrabi can be attributed to artificial selection promoting lateral meristem growth. It shares a common ancestor with other vegetable varieties, such as broccoli, cauliflower, kale, collard greens, and Brussels sprouts, as they are all descended from the same wild species, Brassica oleracea.
Kohlrabi has a higher flesh-to-skin ratio with a taste and texture similar to a milder, sweeter broccoli stem or cabbage heart. The young stem, which is far less sweet, can taste just as crisp and juicy as an apple.
Kohlrabi Soup
"Kaanji," or kohlrabi soup known locally. It is a traditional cuisine ideal for Jharkhand's winter months. It is fermented with mustard seeds, salt, and turmeric to give it a tangy, somewhat spicy flavour. The soup has an earthy undertone and is light and refreshing. To prepare it, boil kohlrabi chunks, turmeric, and mustard seed paste. Simmer for the flavours to combine. Add fresh coriander as a garnish. This fermented dish is eaten as a light appetiser or as a nutritious beverage with meals because it is proven to help with digestion.
Dry Sabzi With Kohlrabi
Kohlrabi dry sabzi is made by stir-frying kohlrabi with potatoes and several spices, including cumin, mustard seeds, turmeric, and green chillies. The mustard oil balances the vegetable's subtle sweetness and crunchiness, which this dry preparation enhances. Making the dish is simple: just add some basic spices, and quickly sauté chopped kohlrabi and potatoes in mustard oil until they are cooked. It is a light, healthful, and subtly flavoured side dish that goes well with rice or roti and is a staple in Jharkhand cuisine.
Kohlrabi Curry
Kohlrabi curry is a staple of Jharkhand cuisine. It is a spicy and sour dish made with mustard seed paste as its foundation. Simmered in a tomato-mustard stew, the kohlrabi takes up the intense flavour of the mustard and becomes a delicate, slightly sweet vegetable. Before adding the kohlrabi chunks, grind the mustard seeds, garlic, and green chillies into a paste and sauté it with tomatoes, cumin, and turmeric. Cook until softened. This curry perfectly matches rice or flatbread, providing a warm, satisfying meal with a hint of tanginess and spice.
Kohlrabi Pakora
The crispy, deep-fried snack known as kohlrabi pakoras. This elevates the veggie into a wonderful treat. The veggie is sliced thinly, seasoned, deep-fried to a golden brown, dipped in a spiced chickpea flour batter. The kohlrabi gives the pakoras a subtle sweetness, and the batter gives them a crispy outside. These make a great tea-time snack. To prepare, combine salt, cumin, and red chilli powder with chickpea flour, then dip and fry the slices. They are delicious during the monsoon or as an evening treat and are best served hot with chutney.
Kohlrabi Daal
The healthy vegetable is combined with lentils to make a filling and substantial dish called kohlrabi daal. The delicate crunch and sweetness of the kohlrabi enhance the daal's creamy smoothness. To prepare, cook diced kohlrabi with cooked lentils until the lentils are tender. Pour over the cooked daal after tempering with the garlic, cumin seeds, and dried red chillies in mustard oil. This recipe goes well with rice because it's soothing and has a subtle spiciness. It's high in protein, fibre, and vitamins because it contains lentils and kohlrabi.
