Turnip Curry

Curry is generally an accompaniment to a main course meal and is a non-gravy dish.
It is a dish with one or more cooked vegetables seasoned with a few spices to enhance the flavours of the vegetables.
The preparation of most curries is fairly simple and quick. Vegetables are either boiled and added to the seasoning mix or added directly to the seasoning mix and cooked till it is tender. ANOTHER VEGAN DISH!!
Most curries are prepared with very little oil with the exception of some.

Curry powder or freshly grated coconut – any one of these variations  can be used to enhance the flavour of the curries to break the monotony of the preparation of this dish.
The exquisite flavours and the delicious taste from the curries are from the various exotic vegetables that are used –
in this case the Turnip!!

Turnips are low in calories and rich in  Vitamin A and B and excellent source of Vitamin C.
It is a great source of calcium, copper, manganese and iron.
Apart from boosting immunity it is said to prevent cancers as well! Cooks in minutes and ready to eat in minutes!!

Ingredients to serve 6 people

2-3 Cups Turnip (peeled and chopped into small cubes)
3 Tbs Raw Yellow Moong Dal – Optional (soaked in warm water for 5 minutes and drained)

2 Tsp Oil
1 Tsp Mustard Seeds
1 Tsp Urad Dal
1 Red Chilli
2 Tsp Freshly Grated or desiccated Coconut (Optional)
Few sprigs Curry leaves
1 Tsp. Salt

 

Turnip Nool Khol Curry

Turnip Curry

Preparation

Place the finely chopped turnip in a pan and cook it with enough water till it is tender (which generally takes 5-7 minutes based on the quantity) and keep aside

Heat the oil in a pan.
Add the mustard seeds
When the mustard seeds crackle, add the urad dal, red chilli and curry leaves.
When the urad dal turns slightly golden brown, add the soaked and drained raw moong dal
Stir in the cooked turnip and fry for about 2-3 minutes.
Add the freshly grated coconut and saute  for about a minute or so.

The curry is now ready to be served.

Note:  It is not necessary to boil the vegetables before making the curry.
The 
chopped vegetable can be directly fried in the pan with the seasoning.
Add a few tablespoons of water to the vegetable and cover it with a lid and Radish curry can be prepared in a similar way. My preference is to chop the radish into fine quarter inch pieces – this tastes quite similar and delicious too!!!
cook it till the vegetable is tender. Open the lid and fry till the curry is dry.

Curries are great accompaniments for sambhars and rasams!!

 

Comments

  1. Sounds like an interesting variation shobha. Will try it later this week. I usually add moong dal to cabbage and snake-gourd. Have never tried with turnip. You cook radish this way?

     
    • Shobha Krishnan says:

      Yes radish with the moong dal works well too – i guess the variation is good as the veggies like radish and turnip are soft in texture and the moong dal adds a variation to it!!!thanks for browsing the site and appreciate your feedback!!

       
  2. Sounds interesting as a variation. I have never used moong with turnip – only with cabbage and snake-guard. Will try it soon Shobha.

     
    • Shobha Krishnan says:

      Yes Shobana – the variation makes the curry more interesting – you are right about cabbage – i use moong dal and peanuts to add that crunch to cabbage………

       

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