Koorka mezhukkupuratti with detailed photos and video
Koorka mezhukkupuratti is a staple food of Kerala, South India. Koorka or Chinese potato is the main ingredient of this dish. The cleaned and boiled koorka is further seasoned with coconut oil, chilies, shallots and curry leaves.
What is koorka?
Koorka is the Malayalam name of the vegetable Chinese potato. Koorka or Chinese potato is the tuber of the plant coleus (Botanical name: Soenostemon rotendifolius) from the family Lamiaceae. The tuber of the coleus plant resembles small potatoes, so locally, it is known by the English name Chinese potatoes. This seasonal crop is grown widely in Kerala and TamilNadu. Koorka is native to Africa and its name in Africa is country potato. Not only in India, this cute tiny tuber is also cultivated in Sri Lanka, Indonesia and Malaysia.
How to remove the skin of koorka or Chinese potato?
Cleaning koorka is actually a time consuming task. I follow the same old trick to peel off its skin. Koorka packed inside a gunny bag or sack is beaten against the kitchen slab or against a rocky surface. When you open the bag, most of its skin will be out. Now you have to put the koorka in water. Wash it thoroughly so as to remove the mud and other debris. Scrape and remove the left over skin with a sharp knife. Cleaning koorka will stain your hands, so either wear gloves or wash your hands immediately using coconut oil, soap and a scrubber.
In the second method, what we can do is just pressure cook the washed koorka for one or two whistle over high flame. When it comes to room temperature, scrape and peel the skin using your hands or a knife. This method is the easiest one, but I feel it reduces the original taste of koorka as we have to discard the stock after cleaning.
Chinese potato- Names in Indian Languages
Malayalam - Koorka
Tamil - Siru kizhangu
Koorka mezhukkupuratti - Serving options
Koorka mezhukkupuratti usually prepared as a side dish for rice at lunch or dinner.
Koorka mezhukkupuratti recipe | Kerala style koorka mezhukkupuratti Recipe | How to make Kerala style Chinese potato stir fry Kerala style
Chinese potato stir fry
Preparation time: 15 minutes | Cooking time: 10 minutes | Total Time :25 minutes
Ingredients
- 300 gm koorka (Chinese potato)
- 1/4 cup to 1/2 cup coconut, chopped
- 5 to 7 dried red chilies
- 7 to 8 shallots
- 1 or 2 springs of curry leaves
- 3 tbsp coconut oil
- Salt to taste
How to Make Koorka mezhukkupuratti - Video
Koorka mezhukkupuratti recipe with step by step photos
- Koorka or Chinese potato is an underground tuber. So before use, clean the vegetable thoroughly with water before or after removing the skin.
- As I said earlier, cleaning koorka is a time consuming process. Transfer the koorka into a sack and beat it against your kitchen slab or against a rocky surface. Make sure the koorka is not wet while beating.
- Wash thoroughly and chop into small bite sized pieces.
- Transfer the chopped koorka into a pressure cooker along with some coconut pieces. Coconut bits is to increase its taste. If possible use tender coconut.
- Pour water just to cover the koorka and then pressure cook over high flame for one whistle and then reduce the flame to low and cook for one whistle.
- Meanwhile, take chilies and shallots in a mixer grinder. If you like, you can add one or two cloves of garlic also. But I want to get the original taste and flavor of koorka, so I usually don't like to use garlic.
- Crush coarsely and set aside.
- Heat coconut oil in a dry pan. When hot put the crushed spices and one or two springs of curry leaves. Curry leaves are for flavor, so never omit it.
- Sauté with stirring for one or two minutes over medium flame till it roast well and turns crisp.
- Put the cooked koorka and salt. Mix well. Increase the flame to high wait till the gravy thickens and coat the koorka.
- Once you attained the dry, but moist consistency, switch off the flame and set aside. Serve with rice.
- Enjoy.
Happy cooking
Anju
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