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Koorka Mezhukkupuratti Recipe – Stir-fried Chinese Potatoes Recipe

This is also one of the recipe I clicked when I was in my home at Kerala.  I know I don’t have to say more to a Mallu what Koorka is most of us from Kerala love this popular tubar but to all those who not familiar with it, let me lure you in. 

Koorka is also called Shemma/Chivakizhnagu and Chinese Potato in English.This popular tubar is a seasonal veggie available only for about 3 months during the winter in Kerala.These tubers are round, dark brown or black and aromatic. It needs some time and patience for cleaning. Its done putting into a jute bag or sack and beat it on the floor till the skin peels off and then knife is used to scrape off the remaining skin, even though it takes more time to scrape off of the skin its unique taste always hit the spot and are so comforting! 
Do try it if you get hold of Chinese potato/ Koorka, I am sure that you will make your loved ones happy.

Koorka Mezhukkupuratti Recipe | Stir-fried Chinese Potatoes Recipe
Preparation Time : 20 mins
Cooking time : 20 mins
Serves : 4

Ingredients : 

Koorka /Chinese Potatoes:
1/2 kg /1lb 

Garlic:
4 (crushed) 

Small Red Onion /Shallots :
8-10 (crushed) or Onion : 1 small 

Crushed Red Chillies Flakes or Red Chilli Powder :
2 tsp or as needed 

Turmeric Powder :
1/4 tsp 

Curry Leaves :
1 sprig 

Coconut Oil or Cooking Oil :
3 tsp (Preferably coconut oil) 

How to clean Koorka – Chinese Potatoes :


There are various way to clean and scrape the skin:
Put into a jute bag or sack and beat it on the  ground several times or till the skin peels off and then  scrape off the remaining skin using knife. (or) Wash and pressure cook with the skin for 1 whistle and then later on peel off the skin. (or) Soak them in water for an hour or so. Then scrub them on the stone.


How to make Koorka Mezhukkupuratti – Stir-fried Chinese Potatoes :


1. Wash and scrape the skin of the koorka/chinese potatoes and cut into small pieces.
2. Cook with enough water, salt, turmeric powder until they are soft or pressure cook with little turmeric powder, salt  for 2 whistles.
3. Heat coconut oil  in a pan. (Note : Preferably coconut oil, It will enhance the authentic taste). Add crushed small onion and garlic, saute it till turns light brown in color. 
4. Add crushed red chillies and curry leaves and stir fry for couple of minutes.
5. Add cooked koorka and mix it well on low flame. Simmer for about 5 minutes. (Note : If you prefer them  to be browned & crisp, add little more oil and stir-fry at medium heat for some more time)
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Comments

  3. Divya Shivaraman says

    enda ammo my fav…koorka upperi vevihcu velichenneilla perathiya entharoo swadha…i love the way we remove skin…amma chakkille ittu nellathu tallum and the skin just gets clean…ah my memories are back…thanks for sharing

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