Southindian Style Mutton Kohlrabi and Potato Curry Recipe (Nokol Kari Kuzhambu Recipe)

This dish is a family recipe. Bengaluru based mudaliars are known for their special mutton curries. We are basically from farming community, our ancestors used all the seasonal ingredients and veggies they cultivated in the region. Nokol kari kuzhambu is our community favorite dish.

Healthy, nutritious and tasty mutton curry is normally served for lunch along with rice and for supper with idly or dosas. My mom prepares mutton curries using seasonal veggies I have already posted brinjal, bottle-gourd, drumstick and potato based mutton curry recipes on my blog. 

Links to my favorite mutton curries posted in previous blogs:
Brinjal Mutton Curry
Drumstick Mutton Curry
Bottle-Gourd and Chickpea Mutton Curry
Broad Beans Mutton Mince Curry
Beetroot Mutton Curry

750 Grams Mutton (Sheep meat)
250 Grams Nokol or Kolrabi
150 Grams Potato (1 Large Potato)
Green Chilly Masala Paste...Recipe Blog Link:Please Click Here
3 Sprigs Curry Leaves
3 Green Chilies Slit
2 Medium Size Onion 
2 Tbsp Coriander Powder
2 Tbsp Chilly Powder
1/2 Turmeric Powder
3 Inch Sticks Cinnamon
5 Cloves
4 Pods Cardamom
1 Bayleaf
1/2 Cup Fresh Coconut
1/4 Cup Fresh Coriander Leaves
Salt as required
Oil (Sesame oil or sunflower oil recommended)
Garnish: Lime Juice, Coriander, Mint Leaves...
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Prep Up:
Prepare the green chilly masala paste ahead of time.

Peel the kholrabi skin using a potato peeler or knife. Slice and discard the head and root part of the vegetable.

Wash the veggie twice. Slice the kholrabi into 1/2 inch thich slices and reserve.

Peel the potato skin, wash twice and chop into cubes, place in a tub of water until use.

Wash the meat twice, place in a colander allow excess moisture to drain.

Peel, wash and slice onion reserve.

Slit the green chilly reserve.

In a mixer jar add the coriander and coconut add splash of water grind to form a smooth paste reserve.

Heat a pressure pan on medium flame. Add 1 tbsp oil once the oil smokes, add 1 inch stick cinnamon, 2 cloves and 2 pods cardamom allow to splutter.

Add meat to the spices allow to cook on medium flame. Add the chilly powder, salt and turmeric powder along with 2 tbsp of green chilly masala paste, stir and combine the masalas till the meat is evenly coated.

Once the meat starts to release moisture it will be easy to coat the meat with masala allow the meat to cook on medium flame for 5 minutes.

Add 2 cups water stir the meat cover, place a whistle and cook on high flame for 5 whistles or until the meat is tender.

Heat another heavy bottom pot, wok or larger pressure cooker to prepare the curry. Place the utensil on medium flame add 3 tbsp oil allow to reach smoking point.

Add the sliced onion, slit green chilies, and curry leaves fry the onion till it turns transparent and light pink in color.

Add coriander powder to the onion and fry for a minute till the raw flavor from coriander powder has reduced.

Add the cook meat along with broth to the onion masala stir well. 

Add the sliced nokol (kholrabi) and potato to the meat broth adjust the salt and chilly according to taste as the veggies cook the potato and nokol will absorb most of the salt and chilly.

Build heat in the curry as per taste add approx 2 to 3 1/2 tbsp of the ground green chilly masala paste along with salt and 1/2 cup water cover and cook the veggies till tender.

Once the veggies have cooked add the coconut paste along with 1/2 cup water. Check for salt and heat in the curry add if needed place on medium flame allow raw flavor from coconut paste to reduce. It took me 10 minutes to reduce the raw flavor from coconut.

Reduce the curry a bit, garnish with finely chopped mint, coriander and lime juice, serve as hot as possible along with steam cooked rice...Enjoy :)

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