Navilkos Mosaru Bajji | Knol Khol Raita | ನವಿಲು ಕೋಸು ಮೊಸರು ಬಜ್ಜಿ + {VIDEO}

Knol Khol | Kohlrabi | ನವಿಲು ಕೋಸು | Ganth Gobi is quite an underrated vegetable in my opinion. It tastes great in Sambar | Huli .. We add it to Saagu & Bisi Bele Bath as well.

I made a quick Raita | Mosaru Bajji using Knol Khol that goes really well as a side with Anna - Saaru & can be paired with Palav as well, especially with you want to give the regular Onion-Tomato Raita a break

Serves 4

You Will Need:

1 large or 2 medium sized Knol Khol/Kohlrabi - Peeled & Grated
2 Cups Yogurt
1/4 Cup Grated Coconut
2 Green Chilies
1 teaspoon Ghee
Salt As per taste

To Temper:

1 teaspoon Ghee
1/4 teaspoon Mustard Seeds
2 Broken Dry Red Chilies
4-5 Curry Leaves

How To:

Heat a teaspoon of Ghee in a pan, Add 2 slit Green Chilies & once blistered, fish them out.

In the same pan, add grated Kohlrabi & sauté for a couple of minutes until slightly cooked & is no longer raw. Decant into a bowl

In a mixie jar/blender, grind together Grated Coconut, Green Chilies, Some Salt & a dash of water into a smooth Paste

Mix this into the cooked Kohlrabi, Add Yogurt, Add some salt if needed & mix well

Heat Ghee & temper with mustard seeds, Dry Red Chilies & Curry Leaves. Pour the tempering over the Raita& mix

Serve as a side dish along with Rice & Saaru or even Pulao

NAVILKOS MOSARU BAJJI | KNOL KHOL RAITA | ನವಿಲು ಕೋಸು ಮೊಸರು ಬಜ್ಜಿ

Yield: 4

Author: Deepthi Shankar

Prep time: 2 MinCook time: 5 MinTotal time: 7 Min

Ingredients

1 large or 2 medium sized Knol Khol/Kohlrabi - Peeled & Grated
2 Cups Yogurt
1/4 Cup Grated Coconut
2 Green Chilies
1 teaspoon Ghee
Salt As per taste
To Temper:
1 teaspoon Ghee
1/4 teaspoon Mustard Seeds
2 Broken Dry Red Chilies
5 Curry Leaves

Instructions

Heat a teaspoon of Ghee in a pan, Add 2 slit Green Chilies & once blistered, fish them out.
In the same pan, add grated Kohlrabi & sauté for a couple of minutes until slightly cooked & is no longer raw. Decant into a bowl
In a mixie jar/blender, grind together Grated Coconut, Green Chilies, Some Salt & a dash of water into a smooth Paste
Mix this into the cooked Kohlrabi, Add Yogurt, Add some salt if needed & mix well
Heat Ghee & temper with mustard seeds, Dry Red Chilies & Curry Leaves. Pour the tempering over the Raita& mix
Serve as a side dish along with Rice & Saaru or even Pulao

Did you make this recipe?

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, by Deepthi Shankar

Festive Food

Khara Kadubu For Naga Panchami + {VIDEO}

Khara Kadubu is a traditional steamed sweet dumpling & in Karnataka, these are made on the day of Naga Panchami. These Kadubus are made out of Rice Flour wrappers & filled with a mixed Lentil filling.

Though a bit time consuming to make, these are delicious & we eagerly wait for Naga Panchami to make them

The Other 2 most commonly made dishes on Naga Panchami are Sihi Kadubu & Uddina Kadubu & you can find them on the blog here & here

They are a bit tricky to make especially for a beginner, but if you get the consistency of the dough right, then the rest is a breeze.

I have added 2 tablespoons of Maida so that the delicate wrapper doesn't tear. But, traditionally, Maida is not added

The recipe can be divined into 4 parts

Making the Filling
Making the Dough for the Wrapper
Making the Kadubus
Steaming
I have also added a video so that Its easier for you to follow the steps

How To Make Rice Flour Wrapper

Makes About 30 Kadubus

You Will Need:

2 Cups Rice Flour (I used the traditional Paavu Measurement)
2 tablespoon Maida/All Purpose Flour
2 Cups Water
1/4 teaspoon Salt
2 teaspoon Oil

How To:

In a heavy bottomed pan, heat 2 cups of water. Add Oil, & Salt. When it comes to a boil, quickly add in the flour & whisk swiftly such that no lumps are formed

The ratio of Water:Flour should always be 1:1

Sprinkle some water on top & cover with a lid & let it cook for 1 minute on low flame

Turn off the heat & after 10 minutes, transfer the cooked flour onto a wide bowl

When cool enough to handle, apply oil to your palms & knead well to form a soft dough

You will want to knead for about 5 minutes

Transfer the dough into a bowl & cover with a damp kitchen towel

How To Make the Filling

Name: NAVILKOS MOSARU BAJJI | KNOL KHOL RAITA | ನವಿಲು ಕೋಸು ಮೊಸರು ಬಜ್ಜಿ
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Ingredients: 1 large or 2 medium sized Knol Khol/Kohlrabi - Peeled & Grated; 2 Cups Yogurt; 1/4 Cup Grated Coconut; 2 Green Chilies; 1 teaspoon Ghee; Salt As per taste; To Temper:; 1 teaspoon Ghee; 1/4 teaspoon Mustard Seeds; 2 Broken Dry Red Chilies; 5 Curry Leaves

The Spicy Lentil filling is quite similar to the Nuchina Unde Mix except that we do not add Onions & Dill Leaves here

You Will Need:

1/4 Cup Chana Dal
1/4 Cup Toor Dal
1/4 Cup Moong Dal
3 Green Chilies
3 Red Chilies
1 teaspoon Cumin Seeds
A small Piece of Ginger - Chopped
A few curry leaves
Chopped Coriander Leaves - 1 tablespoon
Salt

Wash all the 3 lentils in water & soak them together for about 3 hours or overnight.
In a mixie, grind the lentils coarsely along with the other ingredient

Add a dash of water & grind inyo a coarse paste

Transfer into a bowl, add chopped Coriander & Curry Leaves & mix well. The filling is ready

Stuff the Wrapper with the Lentil Filling

Pinch lime sized balls from the dough & dust them with rice flour & roll into a longish wrapper with the help of a rolling pin.

Place a teaspoon of the filling in the center & wrap the dough into a crescent shaped Kadubu

Repeat this till you finish off the dough & the filling. You will get about 30 Kadubus with this measurement

Steam The Kadubus

Place all the kadubu onto a plate in one line without overcrowding the plate & steam them for 10 minutes