Updated: Sep 18, 2020
Kadam/kohlrabi is the staple food of Kashmiri pandits and being one I have relished this delicacy since I started consuming solid food. Its usually made in curry form but it is used to make pickles as well. Kadam/Kohlrabi is usually pickled with Saag/collard greens. Its crunch and it tastes really good with Moong-Dal Khichdi.
The key ingredients you require are patience and commitment and rest everything you can get from the market or online.
Kohlrabi is not a tough vegetable to get hold of as I stayed in Jammu, Delhi, Meerut, Mumbai, and now in Texas, so, while one can find it, it might take some effort.
Kadam/Kohlrabi - 1kg (put collard greens as well around 200-300 grams
Saboot saunf/ Fennel seeds - 50 grams
Saboot dhaniya/coriander seeds - 50 grams
Saboot Zeera/ cumin seeds - 50 grams
Rai/Mustard seeds - 50 grams
Salt - as per taste
Mirchi Powder/ Red Chilli Powder - 50 grams
Mustard oil- 250l
The procedure is the same as any other Pickle
Slice the Kohlrabi into small pieces as you desire and dry them under the sunlight for a couple of days till all the water content is dried out.
After the water content is dried out take a glass jar and add all the ingredients and mix well make sure u add the oil in the last and then let the flavors infuse for a couple of days before you use it.
do try and leave your comments and feel free to add anything you like.