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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.

INGREDIENTS:
  • 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 

Method:

  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 
Notes:
  • 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   




   
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