I love this Turnip Curry for so many reasons. It tastes very good easy to make, goes well with rice as well as Rotis. I never knew with Turnip you could make a tasty curry. I always make subsiz but this time, I wanted to try Turnip Curry. Voila, it came out very well. I guess the same curry would go well when made with cauliflower too but I have not tried yet. Will let you know soon how it comes. Meantime, try out this yummy Turnip Curry and enjoy with Rotis or Rice.
Preparation Time. 20 minutes
Cooking Time. 30 minutes
Recipe Reference. http://www.ezcookbook.net
Recipe Cuisine. Indian
Roughly chopped turnip (noolkol) – 3
Channa dal (kadalai paruppu) – 2 tablespoons
Onion shallots (chinna vengayam) – 5 numbers
Red chilli powder (milaga thool) – 1 and 1/2 teaspoon
Coriander powder (kothamalli thool) – 2 teaspoons
Turmeric powder (manjal thool) – 1/4 teaspoon
Curry leaves (karuvepillai) – 1 sprig
Salt – as desired
Oil – 1 tbsp
To fry and grind
Cumin seeds (jeera) -1 teaspoon
Chopped ginger (enji) -1 tablespoon
Chopped garlic -1 tablespoon
Fennel seeds (sombu) – 1 teaspoon
Poppy seeds (kasa kasa) – 2 teaspoons
Grated coconut – 2 tablespoons
Ghee – 1 and 1/2 teaspoon
Crushed garlic – 1 tablespoon
Cinnamon stick- 1/2″
Fennel seeds (sombu) – 1/2 teaspoon
1. Wash and soak the channa dal in warm water for 20 minutes. In a pan heat a teaspoon of oil, add cumin seeds (seeragam), ginger (enji), garlic (poondu), fennel seeds (sombu), poppy seeds (kasa kasa) and grated coconut in an order.
2. Saute the ingredients for few minutes. Let the ginger-garlic-coconut masala cool down. Once it cools down, grind it coarsely in a mixie/mixer.
3. In a pressure cooker, heat 2 teaspoons of oil and then add turnip (noolkol), soaked channa dal (kadalai paruppu), and ground ginger-garlic-coconut masala. Saute for two minutes. Then add turmeric powder, red chilli powder, coriander powder and salt. Saute for two more minutes.
4. Once you have cooked for 2 minutes, add 2 to 3 cups of water to the cooker.
5. Close the cooker, put vent, and cook for 2 whistles. Then switch off the flame.
6. In a small pan, heat a teaspoon of ghee or oil, add minced or crushed garlic, cinnamon (patta), fennel seeds (sombu) and curry leaves. Finally, add the seasoning to the Turnip Curry.
Now, Turnip Curry is ready!