Koorka Mezhukkupuratti (Stir-Fried Chinese Potatoes)

Koorka/ Chinese Potatoes are small tubers that resemble arbi. It’s a seasonal veggie available in Kerala. It has got a grainy texture and I love it. Recently  I bought  Koorka from  one of super markets and I made this dish which is very easy and tasty. But cleaning koorka is a very laborious task.

How to Clean Koorka

Put it in a jute bag/cotton cloth/sack and beat it on the ground several times until skin peels off. Then remove rest of the skin using knife. Or you can simply use knife.

You need

1. Koorka/ Chinese Potatoes – 500 gm ( Peeled and diced)
2. Turmeric powder – ½ tsp
3. Salt – as required
4. Coconut oil – 1 ½ tbsp
5. Mustard seeds – ½ tsp
6. Curry leaves – 10-12
7. Shallots – 5 or 6 (Crushed)
8. Red Chilli – 1 (Whole)
9. Chilli Powder – ¾ tsp

How to make Koorka Mezhukkupuratti

Preparation time: 20 minutes + soaking

Cooking Time : 20 minutes

Serves : 4

• Soak the diced Chinese potatoes in water for 30 minutes. Drain and cook it with enough water, turmeric, salt until they are soft. Drain and keep aside.
• Heat the oil in a kadhai and add mustard seeds. When they splutter add red chilly (whole), curry leaves and crushed shallots. Sauté until lightly browned.
• Then add boiled koorka/Chinese potatoes and chilli powder. Stir fry it on a medium flame for another five minutes
• Remove from flame and serve with rice.