Koorka Mezhukkupuratty (Chinese Potato Stir Fry)
Koorka Mezhukkupuratti is an uncomplicated stir-fry in the Kerala style, featuring koorka, sirukizhangu, or Chinese potato. This straightforward, non-spicy recipe is stir-fried in coconut oil and pairs well with Rasam and steamed rice.
Ingredients
- 400-450 gms Koorka (chinese potato) (measured before cleaning)
- 12-15 Whole small onion / shallots
- 4-6 cloves Garlic cloves (I used big ones)
- 2-3 Whole dry red chilli
- 1/2 tsp Turmeric powder
- 1/4 tsp Chilli powder
- 1/2 – 1 tsp Meat masala / garam masala
- 1/3 cup Coconut bites (thengakothu)
- 1-2 tbsp Hot water
- 1/4 tsp Mustard seeds
- Coconut oil
- Salt
- Curry leaves
Instructions
- Wash and clean koorka. Cook the cleaned koorka with salt and turmeric powder. Make sure you don't overcook it. There should be a small bite to it.
- Crush together whole small onion, garlic and dry red chilli in mortar and pestle (if you don't own one, run it in a mixie for a few seconds, just crush it don't make it into a paste).
- Heat oil in a pan and crackle the mustard seeds. Add crushed masala and curry leaves. Cook it till the small onion turns golden brown. Add masala powders and fry for 2-3 mins. Add 2 tbsp hot water. Mix well. Add cooked koorka and coconut bites. Mix well. Cook it on low flame for 10-15 mins (refer notes)
Notes
To clean koorka, I soak them in water for half hour – 1 hour and peel the skin using a peeler. I like koorka to be crispy, so I roast them for a long time.
Tried this recipe?Let us know how it was!