Velutha Kadala / chickpeas and Koorka / Chinese potato curry is a combination using cooked chickpeas and cooked Chinese potato in roasted coconut gravy using spices. It is a delicious and tasty curry which goes well with roti and rice.

Ingredients:

Koorka / Chinese potato                               2 cups

Velutha Kadala / Chickpeas                         ¾ cup

Tomato (chopped)                                          1

Turmeric powder                                             ½ tsp

Salt to taste

For grinding:

Oil                                                                           2 tsp

Cloves                                                                   2

Patta / dal chini                                                 1

Onion                                                                    1

Coconut grated                                                 ½ cup

Coriander powder                                           1 tsp

Red chili powder                                              1 tsp

For seasoning:

Mustard seeds                                                  1 tsp

Cumin seeds                                                      1 tsp

Dry red chili                                                        2

Curry leaves                                                       2 springs

Oil                                                                           2 tsp

Method:

1. Soak chickpeas in water for 6 – 7 hours.
2. Remove the skin of koorka and wash them in water for 3 – 4 times. Then cut them into pieces.
3. In a pressure cooker add koorka pieces with enough water, ¼ tsp of turmeric powder and salt. Close with the lid and cook on high flame till the 1^st whistle and then reduce to low and cook for another 3 minutes. Put off the flame. Allow it to cool at room temperature. Transfer the contents to a vessel.
4. Drain the water from the soaked chickpeas.  Now add the chickpeas/velutha kadala to pressure cooker with enough water, ¼ tsp turmeric powder and salt. Close the lid and cook on high flame for 1^st whistle and reduce the flame to low and cook for 10 minutes. Put off the flame and allow it to cool.
5. Meanwhile heat 2 tsp of oil. Add cloves and patta/dal chini and fry on low flame for 1 -2 minutes. Nice aroma comes out.
6. Add chopped onion and fry till it changes its color to pink.
7. Add coriander powder and red chili powder and stir fry for 1 minute on low flame.
8. Now add grated coconut and fry for 4 – 5 minutes on low flame. Put off the flame and allow it to cool. Grind them into a fine paste.
9. In a pan add cooked velutha kadala / chickpeas, cooked koorka / Chinese potatoes and chopped tomato pieces and cook for 2 – 3 minutes. Then add ground paste in it and mix well and cook till it bubbles, reduce the flame to low and cook for another 2 – 3 minutes. Keep stirring. Put off the flame.
10. In another pan heat 2tsp of oil. Add mustard seeds and cumin seeds. When it splutters add broken red chilies and curry leaves and fry for 30 seconds. Then add this seasoning to the curry.

Velutha Kadala Koorka Curry is ready.

Do refer for more Koorka / Chinese Potato recipes:

KOORKA MEZHUKUPURATTI

THIRUVATHIRA PUZHUKKU