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Potato Stir Fry (Koorka Mezhukkupuratti)
- Duration: 15 minutes
- Serves: 2 to 3 people
Spice Level: Low
The traditional trick to preparing the most authentic Koorka is to not overcook it and leave it a tad crunchy to the taste. Also, to make sure that the potatoes do not turn dark, it’s best to immerse the slices in water immediately after peeling off their skin. When boiling the potatoes, remember to use only that much amount of water as can be absorbed by the potatoes without turning them mushy.
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Koorka, also known as ‘Chinese Potato’, is a hot-seller among most Malayalis, who love its distinct and addictive flavour. Its origin lies in northern Kerala, where it grows in abundance and is also called ‘chivakizhangu’. A seasonal tuber, it is best savoured during the winter months.
- Koorka (Chinese potatoes) (½ kg)
- Sarson (mustard leaves) (1 tsp)
- MTR Haldi Turmeric Powder (¼ tsp)
- Salt (to taste)
- Small onions, crushed (5)
- Sabut lal mirch (dry red chillies), broken (6)
- Oil (3 tsp)
- Kadipatta (curry leaves) (6 to 8)
- Water (1 cup)
- Clean and wash the koorka. Peel or scrape off the skin and cut them into pieces.
- In a pressure cooker, add some water, the koorka pieces, MTR Haldi/Turmeric Powder, and salt. Pressure-cook on a high flame, timing it to 1 whistle. Let the steam escape naturally.
- In the meantime, heat oil in a kadhai on a high flame and add the sarson. As it starts to crackle, add the onion, sabut lal mirch and kadipatta and sauté for 2 minutes.
- Next, add the boiled koorka and mix well. Stir for a few minutes, or till the koorka gets well coated with the masala. Take off the flame.
- Serve piping hot with steamed rice, or as a snack.