Turnip cabbage leaves Thuvayal
In south India commonly known as Noolkol, in Germany its called as Kohlrabi. This Turnip cabbage is a member of Cabbage family; rich i
n vitamin C and Fiber. It can be eaten as raw or cooked or stirfried. My Baba (for Dad in Marathi) always used to tell "have more greens in your food". Last year summer, he visited Germany to my place. He loves to eat greens in any form. I got Raddish with leaves. Normally I used to throw that, he gave me an idea to make some receipe. Thoughtful of his words, this summer, I tried this Thuvayal (for coarse grinded chutney in Tamil).This is my amma's(mom's)receipe for Thengai(for coconut in tamil)Thuvayal.I avoided Thengai and tried this receipes.
n vitamin C and Fiber. It can be eaten as raw or cooked or stirfried. My Baba (for Dad in Marathi) always used to tell "have more greens in your food". Last year summer, he visited Germany to my place. He loves to eat greens in any form. I got Raddish with leaves. Normally I used to throw that, he gave me an idea to make some receipe. Thoughtful of his words, this summer, I tried this Thuvayal (for coarse grinded chutney in Tamil).This is my amma's(mom's)receipe for Thengai(for coconut in tamil)Thuvayal.I avoided Thengai and tried this receipes.
Ingredients- Turnip Cabbage leaves -1 bunch
- Toor dhal - 1/2 cup
- Tamarind - a small ball size
- Thengai - 1/2
- Garlic - 3 pods (OR)
- Curry leaves
- Red chillies - 10
- Oil
- Salt - according to your taste
Method
Cut turnip cabbage leaves finely.
Fry toor dhal and redchillies in oill till dhal turns into golden colour.
Add leaves and fry for 2-3 minutes.
Allow it to cool and grind with all other ingredients.
Serve with hot rice.
I served as a simple meal with Turnip curry as side dish, Thuvayal and Tomato rasam with Rice. Finally, whole meal ended up with Three "T" receipes coincidentially.
This 'T' receipe is for Nupur's Onehotstove.
2 comments:
Double T recipe :) Very creative and unusual! Thanks for participating!
Came here via Nupur's round-up and was quite impressed with your use of turnip leaves - something many just discard - I use the leaves for sambar or koottu, but, i have to try the thuvayal (except i say thoga-yell) now. thanks!
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