Koorka is the root vegetable which is found in Kerala and Tamil Nadu. In English it is known as Chinese Potato.
Koorka has a distinct flavour which makes it different from others tubers.
Washing and peeling Koorka is a tedious process. But the end result is a tasty and spicy Koorka Mezhukupurathi. I usually wash Koorka in clean water 3 to 4 times to remove the dirt and mud from Koorka and then soak the koorka in water for 2 hours. It becomes easy to peel the skin of Koorka. Wash once again the peeled Koorka in clean water.
Koorka Mezhukupuratti is a tasty and simple recipe and use fewer ingredients.
Let’s go thru the process of preparing Koorka Mezhukupuratti:
Koorka/ Chinese Potato 1 cup
Turmeric powder ¼ tsp
Salt to taste
Onions (chopped) 1 big
Shallots (chopped) 8
Dry red chillies 4-5
Mustard seeds ½ tsp
Coconut oil 2 tbsp
Curry leaves a spring
Jeera ½ tsp
Procedure for preparing Koorka Mezhukupuratti:
- Wash and cut the koorka into pieces.
- In a pressure cooker add the Koorka pieces, turmeric powder, salt and enough water and cook till 1st whistle and lower the flame and cook for 2-3 minutes. Put off the flame.
- In a pan, heat coconut oil add mustard and jeera seeds when it starts to splutter add chopped onion, curry leaves and dry red chillies.
- Sauté on medium flame till onions turn light brownish. Add the cooked Koorka and sauté for 2- 3 minute on medium flame. Put off the flame.
Koorka Mezhukupuratti is ready. Serve with plain rice, chapatti or kanji.