''/> Koorka mezhukupuratty or Chinese potato fry Skip to main content

Latest on the Blog

Brinjal Gothsu (Curry with Brinjal)

Koorka mezhukupuratty or Chinese potato fry

I came to know about Koorka or Chinese potato after I got married as this is one vegetable my husband loves the most. It was introduced to me by my mother in law who taught me their family version of it. I am sure there are lot of different variations to it. Well I too love it now. Lot of people dread making these just because the preparation part takes a bit of time. What I do is soak them in water overnight or at least for 2 hrs and then peel them. Also once I blanch these in salt and turmeric, I store them in freezer for future use. Once cleaned its super easy to make and tasty too.


  • 400-450 gms Koorka (Chinese potato) 
  • 1/3 cup Coconut bites
  • 1 Curry Leaf
  • 1 tbsp Water
  • 1/2 tsp Meat masala / garam masala
  • 1/4th tsp chilli powder
  • 1/2 tsp pepper powder
  • 5 Garlic clove
  • 12 shallots (small onion)
  • 2 whole dry red chilli 
  • 1/2 tsp turmeric powder 
  • Salt- as per taste 
  • Coconut oil 


  1. Wash and clean koorka. Cook the cleaned koorka with salt and turmeric powder in little water. Make sure you don't over cook it. There should be a small bite to it.
  2. Crush together whole small onion, garlic and dry red chilli in mortar and pestle (alternatively you can run it in a mixie for a few seconds, (just crush it don't make it into a paste).
  3. 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 the hot water. 
  4. Mix well. Add cooked koorka and the coconut bites. 
  5. Mix well. Cook it on low flame for 10-15 mins until its crispy and fried 
  • For easy peeling of koorka, I try and soak them in water for about 1 to 2 hrs atleast and then peel them. 
  • I add more of pepper than chilli powder as we like it that way   



Most Popular Ones

Super Moist Chocolate cake with Frosting

If you are looking for a super moist cake which is easy and can be made in one bowl, well look no further -this is the one. Its extremely moist, melts in your mouth chocolate cake. And to have these super moist cake with a drizzle of creamy chocolate frosting is just divine. Another great thing about this cake recipe is that it calls for simple ingredients that I always have on hand. Nothing beats being able to make one of your favorite cakes without having to run to the store for ingredients. In short this recipe is perfect for all the chocolate lovers out there. With the measurements given below you will yield a 1 cake made in 8 * 8 inch cake tin. You can double the amount and make it as 2 cakes for a layered 2 tier cake with frosting. Also these can be baked as a loaf cake. PS: For all those who want to have the measurements to be reduced into half the quantity or want to double the quantity (specially for baking) I recommend using a recipe calculator. I usually use this Recipe Cal

Easy Sambar (without tamarind)

Sambar is a must in most south Indian families and like others even I have grown up having dosa- sambhar and chutney's. A Sambar is a lentil based vegetable stew or curry cooked with dal/lentils along with some veggies and some tamarind pulp. There are coconut based sambar as well and each region has its own sambar variation. In my house, we all prefer quick meals, but yet tasty. My mother who was a working lady would make elaborate meals only during holidays or special occasions. Rest all the meals would be quick yet very very tasty. This is one such sambar which my mom has taught me and is super quick.  This doesn't use tamarind like in a traditional sambar and gets its tangy flavour from tomatoes. Its quick, one pot sambar recipe. Lets dive in and see how its done: Ingredients: Serves 3 1/2 to 1 cup Tur Dal/ Yellow Lentils 2-3 tomatoes chopped (depending on size) 1/2 cup Veggies each of your choice cubed Turmeric powder A pinch of Asafoetida/ Hing 1/2 tsp chilli powder Salt

Home-Made Nuts Powder

Home-Made Nuts powder is something which I have been making since Jeremy was a 9 month old. Initially to introduce nuts, I used to powder each nut separately (one day each) and mix with every food. As he grew older I realized he hates whole nuts especially Almonds and Pistachios. Cashews are still ok with him provided they are salted ones. But still he wasn't consuming much. Thats when I decided to continue making the essential and important nut powder. He hates the fact that nuts or chunky powder has been added and just rejects the whole meal even though its tasty and likes it. But this fine nut powder is a winner and I add it up in almost everything on a daily basis.  So this nut powder is perfect for fussy kid like mine or if you just wanna introduce nuts to your kids diet, this is a good solution. Its pretty simple and fuss free.   The powder is suitable for babies over 8 months, but before you feed this to your baby, make sure that baby has already tried the powdered version o