Skip to main content

Koorka Mezhukkupuratti/Spiced Slow Fried Chinese Potatoes.


The past 3 weeks was filled with lots of happy moments and fun filled holidays for the kids...meeting grandparents, uncles, aunts...and playing 24/7 with cousins......whilst summer at its peak.

Travelling from North Kerala to South Kerala was an adventure for kids.

Nidhi clicked some pictures from the train which I am sharing here.

Enchanting coconut grooves, beautiful lakes, rivers........my home....Kerala..

Plus a graffiti of our superstar, Mohanlal (someone drew this on the train).

Also introducing my youngest niece

Now back to cooking.....koorka or Chinese potato is available during the winter months in Kerala. Though it is very difficult to clean.....its unique taste makes you forget the difficult cleaning part. The best way is to put it in an used or old sack and just punch the sack into a hard surface resulting in the skin coming loose thus making it easier to clean. This can be used in sambar, avial etc.

I can live on this entirely....I don't remember when I actually started liking this....whether from my ammachi's (grandma) kitchen or Amma's....I used to fight with my brothers for more share even with my achachen.


Ingredients:
Koorka: 1/2 kg, cut into strips.
Onion: 1/2 chopped or shallots 4 to 6.
Green chilly: 3, slit.
Fresh pepper powder: 1 tsp.
Turmeric powder: a pinch.
Fresh coconut: 1/4 of a coconut, cut into small strips.
Curry leaves.
Salt: 1/2 tsp.
Water: 1/2 cup
Coconut oil as needed or about 3 to 4 tbsp.

Method
Peel the skin, clean and cut into strips.

Put this in a deep bottomed pan along with the coconut, salt, turmeric, and water. Cover and cook.

Once it is cooked, switch off fire and keep aside.

 In another kadai heat coconut oil, add onion or shallots, green chilly, curry leaves and saute.

Put the cooked koorka into this and saute for sometime on very low flame. Add pepper powder.

And again saute for another 15 to 20 minutes on very low flame....slow frying is the idea here...can drizzle more coconut oil if needed.

Serve with rice.

Comments

  1. Family time are always to be cherished.Lovely and yummy stir fry.Beautiful Kerala.

    ReplyDelete
  2. Delicious looking fry. Wonderful preparation.
    Deepa

    ReplyDelete
  3. very tasty!.....beautiful pics...truely gods own country!.cute little one.

    ReplyDelete
  4. yummy stir fry....lovely clicks too...

    ReplyDelete
  5. Lovely picks!Koorka is my all time fav!Hope u had a wonderful holiday:-)

    ReplyDelete
  6. Have heard about this thru one of my friends from Kerala.. This is the first time I am seeing it though.. Nice recipe..
    Krithi's Kitchen - Serve It - Pressure Cooked/Slow Cooked

    ReplyDelete
  7. wow nisa...u know my husband loves koorka...i usually add some rice flour to make it crispy...gud one...hope u had a great time

    ReplyDelete
  8. Never cooked anything with this koorka,hope you had a fabulous holiday with ur family..

    ReplyDelete
  9. wow, looks like u had a wonderful holiday, ur niece is so so cute :) never heard of chinese potato but looks delecious

    ReplyDelete
  10. lovely cliks..
    recipe sounds absolutely fab & tempting..:)

    Tasty Appetite

    ReplyDelete
  11. luv koorkas...great recipe. thanks for uploading

    ReplyDelete
  12. I started making this from the time u posted it and today too 😊....liz

    ReplyDelete

Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Turmeric Tea Mix Recipe For Weight Loss - Homemade/DIY (Golden) Turmeric Tea Mix

turmeric tea mix - diy turmeric mix to make turmeric tea or golden milk. turmeric tea for weight loss, for a flat belly, stomach bloating, and for overall health. this homemade mix is an excellent fat burner and also will boost immunity. have this on empty stomach in the morning for best results. the active ingredient in turmeric known as curcumin has powerful anti inflammatory effects and is a strong anti oxidant. curcumin is not easily absorbed by the body and that is the reason inspite of us Indians having lots of turmeric in our diet, do not get its full benefits. black pepper is the one natural ingredient that helps the curcumin to be absorbed into the body by around 2000%, wow! So, do not skip black pepper when taking turmeric. All the ingredients I used in this homemade turmeric tea mix are locally acquired and organic. curcumin/turmeric is fat soluble so it is also a good option to have a warm cup after a heavy meal. studies shows that turmeric can prevent cancer, h

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe;  a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding. All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard. Okay lets talk about this pudding!!  I used 4 eggs because amma said so  eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!! I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is import

Pidiyum Kozhiyum Recipe - How To Make Kerala Style Kozhi Pidi - Kerala Recipes

Pidiyum kozhiyum or kottayam style pidi is a traditional knanaya cuisine ; these rice dumpling have a thick gravy like sauce, unlike the dry versions of Malabar kakka roti or kozhi pidi. Knanaya style pidi is served with varutharacha kozhi curry. Traditionally, pidi is associated with baby shower ie when the daughter-in-law is sent to her parents house for delivery, it is customary for the mother-in-law to make kozhi pidi and we knanaya people still follow these traditions. My main aim is to preserve this recipe; so that the future generations can enjoy this wholesome dish. Pidi is rice dumplings which is simmered in water along with shallots, garlic, curry leaves, and coriander seeds; but I have used coriander powder instead to make the whole process easy. Amma mentioned that if using coriander seeds then; the water used to mix the rice flour should be sieved and that using fresh roasted coriander powder saves time. I have made a video recipe and I hope this you help