Searched for koorka in net to see what is it called in English, it’s called Chinese potatoes in India and in Africa it is called native or country Potato. Koorka is mostly found in Kerala and is a hairy tuber but not slimy. It tastes little like potatoes but more crunchy and whenever I come to my parents house in Kerala mom surely prepares it.

Benefits are it improves immunity. It is used to treat abdominal pain, vommitting, stomach disorders, mouth and throat infection.

Itcomes with loads of mud so I advised my mom to soak it overnight in water and then with lots of water get rid of the mud the next day. As it is so small, peeling is very difficult. So we dip in water and as we go on peeling we soak that too in water. Then they are chopped in small pieces and this too are soaked in water or the colour changes. This is the usual method we always follow to clean koorka. Though this time my mom suggested that it can be pressure cooked and will be easy to remove the skins, I didn’t wanted to because it might loose the flavour.

INGREDIENTS

  • Koorka chopped 2 cups
  • Turmeric powder 1/4 tsp
  • Chilli powder 1-2 tsp
  • Coriander powder 2 tsp
  • Onion finely chopped 1
  • Curry leaves 1sprig
  • Coconut 1/2 cup
  • Jeera / cumin seeds 1 tsp
  • Mustard seeds 1 tsp
  • Red whole chillies 2
  • Coconut oil 1 tbsp
  • Salt to taste

METHOD

Nicely wash the koorka( Chinese potatoes) and scrape the skin and chop in small pieces.

Blend coconut and jeera in a blender with little water to a fine paste.

Boil or pressure cook the koorka for one whistle  with coriander powder, turmeric powder, salt and chilli powder.

Once the koorka is cooked add Coconut-jeera paste. Cook for five  minutes on medium heat. Consistency of the gravy depends on you so add water accordingly. Turn off the heat.

In a kadai heat coconut oil, add mustard seeds let it splutter. Add chopped onions , curry leaves , break the dry whole chillies into half, fry till onions become transparent. Turn off the heat.

Add this into the koorka curry. Serve with hot steamed rice/ bread/ roti.

 

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