Koorka Mezhukkupuratti (Chinese Potato Stir Fry)
Koorka/ Chinese potato stir fry is a delicious and healthy side dish for rice. I clicked this picture when I visited Kerala in July. This is a seasonal yet popular vegetable in Kerala. The recipe source is my mother-in - law. Thanks Ammachi. This is a perfect combo with rice and mooru curry.
Koorka- 250 grams
Pearl onions- 10-12
Turmeric powder- 1/3 tsp
Chilly powder-1/2 tsp
( or crushed chilly flakes- 1/2 tsp)
Pepper powder-1/3 tsp
Thinly sliced coconut- a few
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste
To clean the koorka/Chinese potato-Put them in a cloth bag or a sack and gently hit a few times on hard surface or on the floor. The skin will get separated in this process. If there is any excess left, scrape off with a knife. Wash thoroughly and then cut into small pieces.
Cook koorka along with turmeric and salt,till it is soft.
Crush shallots, two curry leaves and garlic using a kitchen chopper or mortar and pestle.
Heat 2 tbs of coconut oil in a pan and add mustard seeds. When it splutters add sliced coconut(tenga kottu) and curry leaves. When the coconut slices turn golden brown add the crushed shallots and saute till the raw smell disappears and it turns golden brown, Add chilly powder and pepper powder and saute for a minute. Finally add the cooked koorka and continue to saute for to minutes. Serve with rice.
Hope you will all enjoy!